Tabouli Salad

When I was recovering from my back surgery (I’ll get to that story, quite the journey!) my friend Nada came over to cook for me/visit with me/help keep me sane. Nada is from Lebanon and she helped to influence my tabouli recipe. She taught me the importance of waiting to dress the salad and I really notice a difference. Also, the Lebanese don’t typically put any bulgar wheat in their tabouli, which is of course fine with me since I don’t eat wheat. I decided to add quinoa in my recipe, but you can make it without any grain and it’s still delicious.

Tabouli Salad

Print Recipe

This salad is light, savory and very nutritious. Quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. http://www.myrecipes.com/healthy-diet/super-foods/health-benefits-of-quinoa

Servings	Prep Time
4 servings	20 mins

Cook Time

20 mins

Servings Prep Time 4 servings 20 mins

Cook Time 20 mins

Tabouli Salad Print Recipe This salad is light, savory and very nutritious. Quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. http://www.myrecipes.com/healthy-diet/super-foods/health-benefits-of-quinoa Servings Prep Time 4 servings 20 mins Cook Time 20 mins Servings Prep Time 4 servings 20 mins Cook Time 20 mins

Ingredients

• 2 cups Parsley chopped, steams removed
• 3 tbsp Chives chopped fine
• 1 cup Cucumbers diced, seeds removed
• 2/3 cup Tomatoes diced
• 2/3 cup Lemon juice fresh squeezed
• 1/3 cup olive oil cold pressed, organic if possible
• 1-2 tsp Sea Salt
• to taste Pepper
• 1 cup Cooked Quinoa

Servings: servings

Instructions

1. Prepare all the veggies. Here's a pic. I remove about 1/2 the skin from the cucumbers, simply because it’s a bit of a better texture.

   
2. Add cooked quinoa and mix well. Wait to add lemon juice, olive oil, 1 tsp of salt/pepper till you are just ready to serve. It’s better that way. I ended up adding a bit more salt to mine but that’s me. You can even omit the quinoa if you are grain sensitive. If you do so, reduce the liquid by about half or just add another cup of parsley.

   
3. Mix and enjoy! This salad will keep for about 6 days in the fridge.

   

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