Tabouli Salad
from kristineskitchenblog.comTabouli (also spelled Tabbouleh) is a Mediterranean/Middle Eastern salad made with fresh parsley, tomatoes, cucumber and a bright lemon dressing. This recipe is made with quinoa rather than the traditional bulgur wheat, so it's gluten-free. Serve it with hummus and pita bread, or your favorite Middle Eastern recipes.
Servings: 6 servings
Calories: 188kcal
Ingredients
- 1 ½ cups water
- ¾ cup quinoa see note
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic minced
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 large cucumber
- 1 pint cherry or grape tomatoes halved or quartered
- 6 green onions white and light green parts only, thinly sliced
- 1 large bunch or 2 small bunches fresh parsley chopped
- 10 mint leaves finely chopped
Instructions
- Bring water to a boil in a small saucepan.
- Place quinoa in a fine-mesh sieve and rinse well under cold water; drain. Add the quinoa to the boiling water, reduce heat to a low simmer, and cover. Simmer for 12-15 minutes, until water is absorbed. If you prefer bulgur, follow the instructions on the package and drain well.
- Transfer quinoa to a rimmed baking sheet or large plate to cool.
- In a large bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper.
- Peel the cucumber, slice it lengthwise and use a spoon to remove the seeds. (If using an English cucumber you do not need to peel or seed it.) Chop the cucumber into ¼-inch pieces.
- Add the finely chopped cucumber, tomatoes, green onions, parsley and mint to the bowl with the lemon juice mixture. Stir to combine.
- Add the cooled quinoa to the bowl and stir gently to mix.
- Tabouli can be served immediately, but is best if made ahead and chilled for at least 12 hours to allow the flavors to develop. Enjoy within 3 days.
Notes
- You can make this recipe with extra fine bulgur wheat instead of quinoa. Just follow the cooking instructions on the package.
- You can chop the fresh herbs by hand or use a food processor.
- If using whole tomatoes instead of cherry tomatoes, drain them well after chopping so that their juices don't water down the salad.
Nutrition
Serving: 1/6 recipe | Calories: 188kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 121mg | Fiber: 4g | Sugar: 4g
