Quinoa tabouli salad is light and lemony. Tabouli is a traditional salad from the Middle East, and is typically made with bulgur wheat. I use quinoa or fonio because they are naturally gluten-free. It keeps fresh when refrigerated for several days.
Ingredients:
2 cup quinoa, rinsed well (if not pre-washed)
pinch salt
4 cups water
⅔ cup fresh lemon juice
2 tsp salt (reduce if adding olives)
4-6 garlic cloves
2 bunches cilantro or parsley (1 cup compressed)
¼ cup fresh mint (6 -12 large leaves)
6 green onions/scallions
2 medium bell peppers, red and orange
1 large English cucumber
2 small yellow zucchini, grated
4 medium carrots, grated
½ small cauliflower, grated
¼ small purple cabbage, grated or thinly sliced (opt)
VARIATIONS: cherry tomatoes, chopped asparagus, celery, olives, pine nuts, garbanzo beans, walnuts, etc.
Directions:
Rinse quinoa well in a wire mesh strainer under running water. Place in pot with water and salt. Bring to a boil and reduce to low. Use a tight fitting lid and simmer for 20 minutes. Turn off heat and let sit until ready to rinse.
Mix together lemon juice, salt and garlic.
Chop or tear cilantro or parsley and mint and add to a large bowl. Chop scallions, bell peppers, and cucumber into small bite size pieces and add to the salad bowl.
In Food Processor: using the “GRATE” blade (or hand grate): Process zucchini, carrots, cauliflower, cabbage, and transfer to the salad bowl.
Rinse cooked quinoa in wire mesh strainer under cold running water, drain well and add to the salad bowl, (or allow to cool without rinsing).
Mix all together well and serve. Leftovers will keep several days.
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/quinoa-tabouli/