Tabbouleh is all about the herbs. Parsley and mint take center stage while bulgur wheat (or quinoa) adds just enough heft. The lemon dressing is bold and tangy, and the whole salad tastes even better after sitting in the fridge for an hour. It is one of those salads that genuinely excites you to eat it.
Ingredients
- 1 cup tricolor quinoa, cooked and cooled
- 2 cups fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 2 medium tomatoes, diced
- 1 cucumber, diced
- ¼ cup red onion, diced fine
- ¼ cup extra virgin olive oil
- Juice of 3 lemons
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the quinoa and let it cool completely.
- In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and red onion.
- Whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss well.
- Refrigerate for at least 30 minutes before serving to let the flavors develop.
Notes
- The parsley should be the star. Use more than you think you need.
- This keeps in the fridge for up to 3 days and gets better as it sits.
- Add 1½ cups cooked garbanzo beans (chick peas) for extra protein.
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