Quinoa tabouli salad is light and lemony. Tabouli is a traditional salad from the Middle East, and is typically made with bulgur wheat. I use quinoa or fonio because they are naturally gluten-free. It keeps fresh when refrigerated for several days.
Quinoa Tabouli
Quinoa tabouli salad is light and lemony. Tabouli is a traditional salad from the Middle East, and is typically made with bulgur wheat. I use quinoa or fonio because they are naturally gluten-free. It keeps fresh when refrigerated for several days.
Author: Victoria Laine
Serves:: 8-10 Servings
Prep time::
Total time::
Ingredients:
- 2 cup quinoa, rinsed well (if not pre-washed)
- pinch salt
- 4 cups water
- ⅔ cup fresh lemon juice
- 2 tsp salt (reduce if adding olives)
- 4-6 garlic cloves
- 2 bunches cilantro or parsley (1 cup compressed)
- ¼ cup fresh mint (6 -12 large leaves)
- 6 green onions/scallions
- 2 medium bell peppers, red and orange
- 1 large English cucumber
- 2 small yellow zucchini, grated
- 4 medium carrots, grated
- ½ small cauliflower, grated
- ¼ small purple cabbage, grated or thinly sliced (opt)
- VARIATIONS: cherry tomatoes, chopped asparagus, celery, olives, pine nuts, garbanzo beans, walnuts, etc.
Directions:
- Rinse quinoa well in a wire mesh strainer under running water. Place in pot with water and salt. Bring to a boil and reduce to low. Use a tight fitting lid and simmer for 20 minutes. Turn off heat and let sit until ready to rinse.
- Mix together lemon juice, salt and garlic.
- Chop or tear cilantro or parsley and mint and add to a large bowl. Chop scallions, bell peppers, and cucumber into small bite size pieces and add to the salad bowl.
- In Food Processor: using the “GRATE” blade (or hand grate): Process zucchini, carrots, cauliflower, cabbage, and transfer to the salad bowl.
- Rinse cooked quinoa in wire mesh strainer under cold running water, drain well and add to the salad bowl, (or allow to cool without rinsing).
- Mix all together well and serve. Leftovers will keep several days.
