Since we mixed it up last week with our UNtraditional take on hummus, I decided to try my hand at QUINOA tabbouleh! If you’re not familiar with tabbouleh, then you’re about to get blown away! It’s the classic salad of the middle east that you will love to eat–even if it means picking bits of parsley out of your teeth for 10 minutes afterwards.
The traditional method of making tabbouleh is using bulgur, a type of cracked wheat, but since quinoa is an excellent source of protein I opted to use quinoa instead. I’m always about getting protein in my meals without having to eat meat so it was a great switch! If you’ll notice though, I didn’t use your typical quinoa– oh yes, that is RED quinoa that you’re seeing in the salad!
So make this interesting and unique salad at your next dinner party and be prepared to WOW your guests! For an added fun touch, serve with a halved head of iceburg lettuce. It adds a great crunch to this delicious Red Quinoa Tabbouleh.
- 1 cup cooked red quinoa (cooled)
- ¾ cup chopped green onion
- 2 medium tomatoes, chopped with juicy innards removed
- 2 cups minced parsley leaves - no stalks! (1 large bunch)
- ½ cup minced mint
- 2 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice, plus extra to taste
- Salt and pepper
- Once all of your ingredients are prepped just mix them!
- Tabbouleh doesn't last too long, even in the fridge, as the parsley and mint start browning the next day.
- For an added crunch use some iceburg lettuce leaves as your spoon!