Tabouli or Tabbouleh is a refreshing salad from the middle-east/ Mediterranean that has become very popular all over the world.
The main ingredients in a tabouli salad is the finely chopped parsley, lemon juice and of course bulgur. Though bulgur is perfectly good and delicious, I decided to play with quinoa instead of bulgur and it tastes just as good.
- Make sure you chop the parsley very fine. I prefer curly leaf here, flat leaf works just as well.
- To store leftover salad drain the juice before refrigerating to prevent a soggy texture and bitterness. Will stay good for a couple of days.
- 1 cup cooked quinoa cooled and air-dried for 20 minutes
- 1/2 red onion finely diced
- About 3 cups loosely packed curly leaf parsley, stems removed, very finely chopped
- ½ cup mint leaves, stems removed, very finely chopped
- 2 organic Persian cucumber, very finely chopped, seeds removed preferably, I like the skin on hence organic
- 1 ripe organic beefsteak tomato very finely chopped or handful of baby tomatoes halves
- Juice from 1 lemon
- 2 tablespoons e.v olive oil ( optional) I found it tastes just as good without olive oil too.
- Sea Salt and cracked black pepper as needed
- **You can also add a handful of pomegranate arils for sweetness
- ** I also like to add sliced radishes for some peppery zest its totally optional
- Wash the parsley and mint leaves and dry very well; lay the leaves on a paper towel to make sure they are absolutely dry or your salad will be soggy
- Wash the cucumber, tomato and pat it dry.
- Finely chop the herbs and vegetables and dump it in a large mixing or salad bowl.
- In a small bowl whisk salt, pepper, lemon juice and olive oil ( if using).
- Add the quinoa and the dressing to the veggie bowl. Mix very well till everything is evenly distributed. Taste and adjust salt, pepper and lemon juice as needed.
- Enjoy as a light meal or a side dish to a Mediterranean mezza.