Quinoa Tabbouleh
After exploring different cuisines, I found myself being pulled toward a Lebanese-inspired recipe: Quinoa Tabbouleh. I absolutely love this dish for a couple of reasons. First and foremost, it provides a burst of freshness to any meal, yet at the same time it doesn’t overpower all the other flavors. The combination of the crisp cucumber, juicy tomatoes, and vibrant herbs like mint and parsley create a palate-cleansing experience that is hard to top! Quinoa is a fantastic base for this recipe due to its light, fluffy texture. Unlike a traditional Tabbouleh with bulgur, quinoa adds a slight nuttiness that perfectly complements the vegetables and herbs! Plus, quinoa is packed with protein and fiber, making this dish not only delicious, but nutritious. I love pairing this with blackened salmon, but it can be a side dish for practically any meal. Give it a go!
Ingredients:
1 cup quinoa
2 cups water or broth
pinch of saffron
1 bunch of green onions
1 bunch parsley
1 beefsteak tomato
3-5 mint leaves
Dressing:
1/4 cup lemon juice
1/4 cup olive oil
2 garlic cloves
pinch of salt
Instructions
Finely chop up your parsley, and green onions, and dice your tomato.
to a pot add your quinoa, 2 cups water or broth (I like to use bone broth), and saffron. Bring to a boil and then to a simmer - let cook for 15 minutes or until the quinoa has absorbed the liquid. Let rest for about 5 minutes and then froth with a fork
For the dressing, combine your lemon juice, olive oil, garlic cloves, and salt. Shake until well combined. Add half of the dressing to the vegetables and mix together.
Add your quinoa and veggies to a bowl and add the rest of the dressing. Mix until well combined and garnish with mint leaves. Pair with blackened salmon or any grilled meat/veggies and enjoy!
