The famous Middle Eastern salad with the power of quinoa, it’s both delicious and super healthy and makes a perfect vegetarian salad for summers. Click here for the recipe.
With the start of summers, if you have been looking for healthy and tasty salad options, then this recipe is for YOU!
Quinoa is gluten-free, high in protein, fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus and Vitamin E. And with the classic middle eastern ingredients, it makes this mouth watering Quinoa Tabbouleh salad. Do try this recipe and leave your comments in the section below.
See you soon, with more tasty and healthy recipes for the season.
Course: Side or Main Dish for Lunch/ Dinner
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
4 cups cooked or 1 cup uncooked quinoa
1 large English cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
1-pint cherry tomatoes, halved
2/3 cup fresh flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
2 whole green onions, thinly sliced
1/4 cup brine-cured black olives, such as kalamata
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon ground black pepper or to taste
1/2 teaspoon salt or to taste
1. Cook 1 cup quinoa with 1/2 teaspoon salt, and 2 cups water in a rice cooker or as per packet instructions. After cooking, keep warm until quinoa is tender about 10 minutes. Remove, let it cool and then fluff with a fork.
2. Meanwhile, to make the dressing whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.
3. In a mixing bowl, take the dressing and add quinoa, cucumber, tomatoes, herbs, olives and green onions to it.
Toss to coat. Season to taste with salt and pepper. And the Quinoa Tabbouleh is ready to serve.