Quinoa Tabbouleh
A gluten-free take on traditional tabbouleh! This easy salad keeps well in the fridge for a few days!
Servings: 6
Ingredients
- 4 firm Roma tomatoes
- 2 bunches parsley
- 15 fresh mint leaves
- 4 green onions, white and green parts, very finely chopped
- 1 English cucumber, very finely chopped
- 1 cup cooked white quinoa
- Salt
- 3 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- Romaine lettuce, to serve (optional)
- Pita bread, to serve (optional)
Instructions
- Prep the tomatoes. Chop the tomatoes very finely and place in a colander to drain excess juice.
- Prep the herbs. Remove tough stems from the parsley. Wash and thoroughly dry the remaining parsley leaves and tender stems using a salad spinner. Pat them completely dry with a light-weight towel and chop them, and the mint, very finely.
- Combine and dress. Place the drained tomatoes, herbs, green onions, and cucumber in a mixing bowl. Add the cooled quinoa and season with a big pinch of salt (about 1/2 teaspoon). Mix gently. Add the lime juice and olive oil and mix again.
- Chill and serve. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. Serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Quinoa tabouleh keeps well in a tightly sealed container in the fridge for up to 2 days. If you notice some liquid collecting at the bottom, just drain it off before serving.
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