Traditional tabouli is made with bulgar wheat, this recipe uses quinoa: a staple grain full of protein. Lightly tossed with lemon juice, tomatoes, cucumber, carrots and chive, this salad is wonderful as a stand alone dish – or as a healthy side. Try serving with a pita pocket
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Ingredients
- 1 cup Quinoa
- 2 cups water
- 2 tsp vegetable base
- 1/4 tsp salt
- 1/4 cup EVOO
- 1/2 tsp sea salt
- 1/4 cup lemon juice
- 1/2 zest of lemon
- 2 tomatoes diced and seeded
- 1 medium sized cucumber peel/seeded and diced
- 2 medium whole carrot grated and chopped
- 1 tbsp fresh chives diced
- 1 tbsp fresh parsley chopped
- 1/2 tbsp fresh mint chopped
Ingredients
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Instructions
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Bring Water, vegetable base and salt to a boil.
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Add quinoa and reduce to simmer. Simmer for approximately 15 minutes.
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Remove from heat, cool and fluff
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Combine sea salt, oil, lemon juice, lemon zest, diced tomatoes, diced cucumbers, carrots, chives, parsley and mint
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Mix all ingredients well to combine.
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