Tabouli
Enjoy this simple, finely chopped salad with tons of parsley. Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats.
To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible.
(Be sure to use firm tomatoes!)
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Tabouli
Enjoy this simple, finely chopped salad with tons of parsley. Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats.
To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible.
(Be sure to use firm tomatoes!)
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time | Passive Time |
| 0minutes | 0minutes |
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Ingredients
- 1/2 cup Quinoa
- 4whole Roma tomatoesFIRM
- 1whole Cucumber
- 2bunches Fresh parsley
- 2-3sprigs Mintleaves only
- 4whole Scallions
- 1whole Limejuiced
- 3-4Tablespoons olive oil
Instructions
- Boil quinoa in salted water until tender. Strain well & let cool
- Finely chop mint, parsley and scallion. Use the whole scallion (greens and white)
- Very small dice cucumbers and tomato
- Mix all ingredients with lime juice & olive oil. Season well with salt & pepper
- Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats.
Recipe Notes
Pro Tips:
- Be sure not to use too much Quinoa when you mix up the salad. The idea is to have a little quinoa with the salad, not a little salad with your quinoa.
- If you are making ahead and have the time – strain your tomatoes to separate eliminate the seeds and juice. This will keep your tabouli dry and not too wet as it sits.