Lebanese Tabbouleh: Quinoa Recipe

Ingredients:

• 1 cup quinoa
• 2 cups fresh parsley, finely chopped
• 1 cup fresh mint, finely chopped
• 2 medium tomatoes, finely chopped
• 3 green onions, thinly sliced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa and add to a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork. Let it cool completely.
2. In a large mixing bowl, combine the chopped parsley, mint, tomatoes, and green onions.
3. Add the cooled quinoa to the mixing bowl and toss everything together until well combined.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the tabbouleh and toss everything again until well-coated. Serve immediately or let it chill in the fridge for a couple of hours before serving.

Verdict:

This quinoa tabbouleh recipe is a perfect summertime dish, full of fresh herbs and veggies with a zesty lemon dressing. The quinoa adds a nice protein boost and makes it more filling, so it can be a great lunch or light dinner option. It’s also a vegan and gluten-free recipe, so it caters to a wider range of dietary requirements.

Serving Suggestions:

Serve this tabbouleh salad as a side dish with grilled chicken or fish, or pack it for a picnic or potluck. It can also be served as a main dish, topped with some crumbled feta cheese or grilled halloumi. Enjoy!