A classic Levantine lemony salad that goes really well with meats, kebabs and fish. The bulgur is replaced with quinoa for an equally satisfying, loaded with protein end result.
Have a look below at the full recipe and don’t forget that you can always print it.
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Tabbouleh Quinoa
Servings: 8 People
Ingredients
- 3 bunches Fresh Parsley , leaves picked and small stems kept, finely chopped
- 1 bunch Fresh Mint , leaves picked and finely chopped
- 8 Fresh Onions , white and some green parts, halved lengthwise and finely sliced
- 2 large Tomatoes , seeded and cubed in small pieces
- 200 g White Quinoa , thoroughly washed
- 80 ml EVOO , Extra Virgin Olive Oil
- 60 ml Lemon Juice
- 1 tsp fine Sea Salt
Instructions
- After washing the quinoa add it into a large pan on medium heat. Toss for about 10’ for the humidity to be removed and to get a nice golden colour. They will also start to pop once ready.
- In the meantime, place a medium pot on high heat, half filled with water. Once it boils add the quinoa and simmer for 8-9’ with the lid. Don’t overcook, you want the quinoa to be crunchy. Completely drain the quinoa and let stand until it completely dries.
- Make the dressing by adding in a medium glass bowl the lemon and salt. Slowly pour the oil and which to be emulsified.
- We build our salad by adding all the greens into a salad bowl. Pour the dressing and mix well. Add the tomatoes and the quinoa and mix gently. Taste and add more salt or lemon if needed.
