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Thursday, April 28, 2016

Quinoa Tabbouleh


Quinoa Tabbouleh




Tabbouleh (variations: tabouleh or tab(b)ouli) originates from the eastern Mediterranean region and is traditionally made with bulgur (made from groats of wheat), parsley, mint, tomatoes, lemon juice and salt.

I substituted bulgur with quinoa and adjusted the ingredients according to our taste.

Ingredients: (Serves 1)
  • Cooked Quinoa - 1 Cup (learn how to cook quinoa here)
  • Cucumber - 1/4 Cup, chopped
  • Tomato - 1/4 Cup, about one small tomato, seeded and chopped
  • Onions - 3 tbsp, finely chopped (Add green onions if you have some, about 2 tbsp and reduce onions to 1 tbsp)
  • Fresh Parsley - 1/4 packed Cup, finely chopped
  • Fresh Mint - 4 or 5 leaves, roughly chopped
  • Lemon Juice - 1 tbsp
  • A drizzle of good quality olive oil
  • Salt and freshly cracked black pepper to taste
Throw in all the ingredients into a bowl and give it a good toss. Cover and let stand for at least an hour. Serve chilled or at room temperature.

Recipe Inspiration: here 

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