Tabouli Salad
Tabouli is a great snack to pack for picnics or bring for your next pot luck.
It’s super simple and quick to make. Typically Tabouli is made with bulgar wheat, but this version utilizes QUINOA to make it gluten free and protein packed.
To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible. Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats.
As with all of our recipes, measurements are NOT important. We always urge you to taste as you go and use your instincts. You know what you like!
Summer Tabouli Salad
Servings: 8 people
Prep Time: 20 minutes
INgredients
1/2 cup Quinoa
4 whole Roma tomatoes FIRM
1 whole Cucumber (optional)
2 bunches Parsley
2-3 sprigs Mint (leaves only)
4 whole Scallions
1 whole Lime, juiced
3-4 Tablespoons Olive Oil
Instructions
Boil quinoa in salted water until tender.
Strain well & let cool
Finely chop mint, parsley and scallion. Use the whole scallion (greens and white)
Very small dice cucumbers and tomato
Mix all ingredients with lime juice & olive oil. Season well with salt & pepper
Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats.
Recipe Notes
Ingredients to prep ahead: EVERYTHING!
Be sure not to use too much Quinoa when you mix up the salad.
The idea is to have a little quinoa with the salad, not a little salad with your quinoa.
Pro Tip: If you are making ahead and have the time - strain your tomatoes to separate eliminate the seeds and juice. This will keep your tabouli dry and not too wet as it sits.
**Try using different varieties of tomatoes and not just the red ones!
