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Tabbouleh Salad with Quinoa
Ginger and Scotch

Tabbouleh Salad with Quinoa

A healthy and light Middle Eastern-inspired salad using quinoa (a superfood!) instead of bulgur.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 1/4 cup (~40 g) Quinoa, uncooked
  • 2 bunches of Parsley
  • 1 handful mint leaves
  • 1 bunch of Scallions or 1 small red onion , diced
  • 1 large tomato , diced (or 1 box ~250g, cherry tomatoes, halved)
  • 1 cucumber , diced
Dressing
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons exta virgin olive oil
  • 1 tablespoon honey
  • Salt & Pepper , to taste
Optional
  • 1/2 avocado , diced
  • 1/2 yellow pepper , diced

Method
 

  1. Cook quinoa according to package directions.
  2. Rinse parsley and mint if needed and chop finely by hand or in a food processor
  3. In a large bowl, combine quinoa, parsley and mint with the remaining vegetables/fruit.
  4. Make the dressing by whisking together lemon, oil and honey. Salt and pepper to taste.
  5. Pour dressing over salad and mix well.