A refreshing twist to an already delicious dish. Traditional Tabouleh is made with cracked wheat or bulghar and a bunch of parsley and lemon juice which lends to that fresh taste which we all love. My version here just kicks up the volume just a bit on an old classic.
To serve 4-5;
2 cups of cooked Quinoa (cook according to package instructions)
2 Tbsp chopped mint leaves
2 Tbsp chopped cilantro leaves
2 Tbsp chopped basil leaves
1/2 Cup of seeded and chopped tomatoes
2 Tbsp of chopped scallions/ red onions
1 clove of garlic minced
2-3 Tbsp of fresh lime juice
3-4 Tbsp of good quality Olive oil
Salt and pepper to taste
Bring the quinoa to room temperature. Mix all the above gently. Let rest in the fridge for atleast 3 hrs before eating for all the flavors to marry. Enjoy!
2 thoughts on “Herby quinoa tabouleh”
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