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<\/a><\/p>\nNotes:<\/p>\n
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- Make sure you chop the parsley very fine. I prefer curly leaf here, flat leaf works just as well.<\/li>\n
- To store leftover salad drain the juice before refrigerating to prevent a soggy texture and bitterness. Will stay good for a couple of days.<\/li>\n<\/ul>\n
Quinoa Tabouli<\/u><\/b><\/p>\n
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- 1 cup cooked quinoa cooled and air-dried for 20 minutes<\/li>\n
- 1\/2 red onion finely diced<\/li>\n
- About 3 cups loosely packed curly leaf parsley, stems removed, very finely chopped<\/li>\n
- \u00bd cup mint leaves, stems removed, very finely chopped<\/li>\n
- 2 organic Persian cucumber, very finely chopped, seeds removed preferably, I like the skin on hence organic<\/li>\n
- 1 ripe organic beefsteak tomato very finely chopped or handful of baby tomatoes halves<\/li>\n
- Juice from 1 lemon<\/li>\n
- 2 tablespoons e.v olive oil ( optional) I found it tastes just as good without olive oil too.<\/li>\n
- Sea Salt and cracked black pepper as needed<\/li>\n
- **You can also add a handful of pomegranate arils for sweetness<\/li>\n
- ** I also like to add sliced radishes for some peppery zest its totally optional<\/li>\n<\/ul>\n
Here’s how<\/p>\n
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- Wash the parsley and mint leaves and dry very well; lay the leaves on a paper towel to make sure they are absolutely dry or your salad will be soggy<\/li>\n
- Wash the cucumber, tomato and pat it dry.<\/li>\n
- Finely chop the herbs and vegetables and dump it in a large mixing or salad bowl.<\/li>\n
- In a small bowl whisk salt, pepper, lemon juice and olive oil ( if using).<\/li>\n
- Add the quinoa and the dressing to the veggie bowl. Mix very well till everything is evenly distributed. Taste and adjust salt, pepper and lemon juice as needed.<\/li>\n
- Enjoy as a light meal or a side dish to a Mediterranean mezza.<\/li>\n<\/ol>\n