Super flavorful, 30-minute QUINOA TABBOULEH, try this recipe with quinoa instead of bulgur for a herby & nourishing salad loaded with proteins.
Tabbouleh originally came from Mabreb
It’s usually made with bulgur or couscous but quinoa also works well in this salad. The main ingredient in tabbouleh is typically parsley or a mix of herbs and it is usually served as an entrĂ©e but we wanted to turn this salad into a nutritious and satisfying meal, so I decided to add lots of quinoa to it. Only 6 ingredients required and in just 25-minute the quinoa tabbouleh comes together.
This recipe is a combination of quinoa, cherries, cucumber and mint. It’s so refreshing and the perfect salad for hot summer days. The recipe below is enough for 4 servings and will keep for 3-4 days. Make sure you store it in the fridge and keep the dressing in a separate jar and add it to the salad before you eat it. This way the veggies stay tender and fresher.
The lime dressing with ground cumin is very tasty and gives this quinoa tabbouleh a citrusy punch and has a nice creamy texture. You can also use this dressing with this Buckwheat salad with roasted Pumpkin and try also this nourishing White bean salad with asparagus.
Nourish yourself with this quinoa tabbouleh recipe while you enjoy the long sunny days and don’t forget to take and photo and tag it with #shoothecook on Instagram. Cheers, friends!
Super flavorful, 30-minute QUINOA TABBOULEH, try this recipe with quinoa instead of bulgur for a herby & nourishing salad loaded with proteins.
- 1 + 1/2 cups uncooked quinoa
- 20-25 (200g) cherries, halved
- 1 cup cucumber, chopped
- 1/3 cup spring onion, chopped
- 1/2 cup (150 g) feta cheese, crumbled
- 1 cup (20 g) mint leaves, chopped
- 1/4 tsp ground cumin
- 1/3 cup virgin olive oil
- 1 juiced, plus extra to taste
Rinse the quinoa in a mesh colander under running water, then place it on a saucepan and pour in 3 cups of water and a pinch of salt. Bring it to a boil, then simmer covered for 10'. Remove from the heat and leave covered for a further 5'. Transfer the quinoa to a big bowl and fluff the quinoa with a fork.
For the Lime Dressing shake all the ingredients in a jar, or whisk together.
Once the quinoa is cool, toss in the rest of your ingredients. Add the dressing and stir to combine.
Serve on the bowls with some more crumbled feta and garnish with mint leaves.
*Add more or less feta cheese to taste.
*This salad tastes even better the next day, as the flavours will have combined beautifully.
Recipes look so simple and healthy.
Thank you so much Lisa, I hope you enjoy them đŸ˜‰