Tabbouleh is a very interesting salad, originating from the Middle East. Perhaps you have seen it, or tried it when you went to go eat a late night chicken shawarma. You might have ignored it – eyes and mind set on that delicious warm wrap instead. Little did you know that the Tabbouleh was equally as delicious and a lot healthier too! If you haven’t had a chance to try out this salad, then here is your opportunity. Tabbouleh salad is made up mainly of parsley – weird, right? Parsley is usually chopped on top of pastas or meat dishes, but not forming the main leafy green of a salad! At LAST, those huge bunches of parsley leaves can be put to use.
With my salad I also opted to use quinoa instead of bulgar wheat. Mainly because that is what I had on hand, and the taste difference is minor. Plus, quinoa is healthy and delicious and filling! I paired this salad with a pasta, but it would also be great on its own with some pita bread, or hummus. Yum!
- 1 cup quinoa (uncooked)
- 1/2 lemon of juice
- 2 garlic cloves minced
- 1/2 cup olive oil
- 1 cucumber
- 1/2 pint chopped cherry tomatoes
- 1 cup chopped flat leaf Italian parsley
- 1/2 cup mint chopped
- 1/2 red onion, chopped
- Combine quinoa with amount of water as per cooking instructions, and bring to a boil. Let simmer until quinoa is fluffy and cooked
- While the quinoa is cooking, chop up the cherry tomatoes, cucumber, parsley, red onion and mint
- Let quinoa cool, before mixing in the chopped up vegetables
- Whisk together the lemon juice, minced garlic and the olive oil.
- Mix together the veggies and quinoa, and drizzle the olive oil and lemon juice over the salad
- Sprinkle some salt and pepper to your liking