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Quinoa tabbouleh salad
Tabbouleh is a popular side salad served at Israeli meals. Traditionally, it mixes fresh herbs and vegetables with a grain. We discovered this alternative tabbouleh that is made with quinoa instead of the grain. That way you cut down on the gluten and add lots of healthy protein. Give it a try and let us know what you think!
Ingredients
Uncooked quinoa
3/4 Cup
Fresh mint, stemmed and minced
1 Cup
Fresh parsley, stemmed and minced
1.5 Cup
Tomatoes
3 Pcs.
Finely chopped scallions or onions
1/4 Cup
Lemon juice
1/4 Cup
Israeli Olive oil
1/4 Cup
Dead sea Salt
3/4 Tsp
Instructions
1 Step
Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.
2 Step
Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
3 Step
Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
4 Step
Pour quinoa into a saucepan along with 1 ½ cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
5 Step
Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.
6 Step
Place minced fresh parsley and mint in a medium salad bowl.
7 Step
Whisk together the lemon juice, olive oil, and salt.
8 Step
Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.
9 Step
Dice the tomatoes into small pieces.
10 Step
Add the finely chopped tomatoes to the green herbs along with the chopped scallions, cooked quinoa, and olive oil lemon juice dressing. Stir gently to combine.
11 Step
Season with additional salt or lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator.
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