Here’s another taste of recipe, this time we travel in the Middle East, where this Tabbouleh salad with quinoa is well known. Well, the original recipe is made with bulgur, but I preferred to change it with a “super-food”, as some have labeled this pseudo-cereal: quinoa.
Tabbouleh salad is a very popular salad in Arabic and Lebanese cuisine, a fresh salad that shouts “summeeer,” is full of greenery, very tasty and healthy. It’s good to eat especially on warm days, it can be eaten simple as an individual salad, but it can also be a side salad with a piece of meat or with several Lebanese dishes: hummus, baba ganoush, fattoush etc. The star of this recipe actually is parsley, lots of parsley, which is a very good antioxidant in these whole equation and it gives a great taste to this salad. Maybe many will find it strange to use a lot of parsley in a salad, but you have to try and see how good it is.
As I said above, the original recipe is made with bulgur, which I have changed it with quinoa. I used the white quinoa from Sano Vita, from the box full of products I got from them a while ago. I really wanted to use it in a healthy, simple and quick recipe, so the idea of making a Tabbouleh salad with quinoa was an excellent idea after all.
For those of you who don’t know, quinoa comes from Latin America, it’s a pseudo-cereal full with vitamins and minerals, an excellent source of protein and fiber and is perfect for those who are celiac because it doesn’t contain gluten. Most often I use it either in salads or as a substitute for rice, but quinoa has several uses: the seeds can be transformed into flour, can be included in both sweet and salty recipes and can even be used in soups or stews. One thing you need to know is that before it is used, for example if you want to boil it, quinoa have to be placed in a sieve and washed under running water for a few seconds to remove the layer called saponin, because it gives a bitter taste. Boiling time should not be longer than 15 minutes.
What do you say, would you try a Tabblouleh salad? Here’s how easy and quick it is to make!
INGREDIENTS (3-4 servings)
150 gr. white quinoa from Sano Vita
3 large tomatoes
1 bunch of parsley
2 stalk of green onion/spring onion
1 handful of mint leaves
Dressing: juice of ½ lemon, salt & pepper (to taste), 2 tablespoons of olive oil
First put the quinoa in a sieve and wash it well under running water, then boil it for 15 minutes.
In the meantime, cut the tomatoes (without pips) and cucumber into smaller cubes. Chop parsley and mint leaves. Put all the cut ingredients into a bowl.
After boiling and cooling a little, put the quinoa in the same bowl over the rest of the ingredients, season with salt and pepper to taste, then put 1-2 tablespoons of olive oil and ½ lemon juice into the salat. Mix everything well.
That’s all. If you don’t eat the salad right then, cover the bowl with a foil or put it in a casserole. It can stay for 2 days in the refrigerator. In fact, it’s much better if you leave it for 10-15 minutes in the refrigerator and then eat it.
Tabbouleh Salad can be taken at a picnic or even at work if you put it in a casserole or in a hermetically sealed jar. It can be eaten as an individual salad, along with a piece of meat (chicken, fish, lamb) or alongside several Lebanese dishes.
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