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Frixos Personal Chefing

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Tabbouleh Quinoa

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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.    

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Tabbouleh Quinoa

Prep Time25 minutes
Cook Time15 minutes
Course: Salad
Cuisine: Levantine
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.
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