Tabbouleh With Quinoa
Tabbouleh With Quinoa is a light yet filling herbaceous Middle Eastern classic. This vibrant salad or main course uses quinoa as a gluten-free alternative to the traditional bulgur. Crisp Persian cucumbers are tossed with finely chopped parsley, mint, and scallions giving it an aromatic flavor profile. A generous squeeze of lemon juice adds a zesty punch, while the za'atar spice and extra virgin olive oil add a rich finish. Garnish the salad with shallots and sliced cucumbers and enjoy it with roasted veggies, bread, or soup!
Equipment
- By hand, mixing bowl
Ingredients
- 1 cup parsley chopped
- ½ cup mint leaf chiffonade
- ½ cup cherry tomato diced
- 1 Persian cucumber diced
- 3 scallion chopped
- ½ cup red quinoa cooked
- ¼ cup Date Lady dried date chopped
- ¾ tsp pink salt to taste
- ½ tsp za'atar spice mixture optional
- ¼ tsp ground peppercorn
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp extra virgin olive oil
- 1 shallot (optional) chopped for garnish
Instructions
- Prepare the ingredients.
- Add the ingredients to a mixing bowl.
- Mix the ingredients. Garnish with shallots and sliced cucumber. Serve chilled or at room temperature.
Notes
- You can cook quinoa in a rice cooker using 1 cup of quinoa and 2 cups of water. If using the pot method, add 1 cup of quinoa to 2 cups of boiling water. Cover with a lid and simmer for 15-20 minutes or until the water has evaporated.
Nutrition
Calories: 45kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 448mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 1459IUVitamin C: 28mgCalcium: 32mgIron: 1mg
