tabbouleh
time: 30 minutes servings: 2-4
this is one of my favorite salads made of ancient grains, fresh vegetables + herbs with a simple delicious homemade dressing. it's fresh, flavorful and so satisfying!
instructions:
ingredients:
- 1/2 cup quinoa
- 1 cup water
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- sea salt + pepper
- 1-2 garlic cloves, minced
- 1 1/2 cups parsley, finely chopped
- 1/2 cup mint leaves, finely chopped
- 1 medium tomato, chopped
- 1/4 cup red onion, finely chopped
- 1/2 large cucumber, chopped
- 1 large red, orange or yellow sweet pepper, chopped
- olives and/or avocado slices (for topping)
1. add quinoa and water to a large saucepan. bring to a boil, reduce to simmer, cover, and let cook for 12-15 minutes. most of the water should be absorbed. remove from heat and allow to sit for a few more minutes to fully absorb.
2. while quinoa is cooking, combine the lemon juice, oil, and garlic in a small bowl. stir to combine. add salt + pepper to taste.
3. place quinoa in a large bowl. add parsley, mint, tomato, red onion, sweet pepper. add dressing and toss to coat. season with additional sea salt and pepper to taste. chill tabbouleh in the refrigerator for 30 minutes to allow flavors to meld. enjoy, topped with some olives, avocado slices or both.
tips: millet is a great alternative to quinoa.
if you try this recipe, let me know! leave a comment, rate it, show me your version on instagram with #livingtolivewithamyluella.