Tabbouleh

Thursday, September 5, 2013

Tabbouleh is such a nice and light salad that is packed with all things good for you. I love eating tabbouleh with either naan bread or as a side salad to meat. I just love the flavours that come together and using what I can from the garden during the summer makes it that much tasty! You can substitute rice or bulgur wheat for the quinoa for a different take. Enjoy!


Quinoa Tabbouleh
Prep time: 15 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 small clove garlic, minced
- 1/2 English cucumber, diced
- 2 tomatoes, diced into 1/4-inch pieces
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 2 tbsp finely chopped fresh Mint
- Salt and pepper, to taste

Directions
1. Bring vegetable broth and water to a boil. Turn the temperature down to a simmer and add the quinoa. Cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine olive oil, lemon juice and garlic. Stir in cucumber, tomatoes, parsley, chives and mint until blended. Add quinoa and stir to combine. Season with salt and pepper.

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4 comments:

  1. This looks so fresh and delicious! I have yet to cook with quinoa but know I need to just bite the bullet and try it!

    XOXO
    Chelsea
    http://anchorsaweigh-ouradventure.blogspot.com/

    ReplyDelete
    Replies
    1. Very fresh as many ingredients were straight from my garden! :)
      Quinoa is so good...you should def give it a try!

      Delete
  2. This looks delish! I may have to try it this weekend :)

    ReplyDelete

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