Tabbouleh is a traditional Mediterranean salad, usually served cold, with finely chopped ingredients like mint, tomato, onion, and usually lightly seasoned with a dressing made with olive oil. Usually, bulgur or couscous is added to tabbouleh but this version uses quinoa, which is a generous source of fiber and protein. This easy dish can be served as a light meal or on the side.
½ cup quinoa
2 tablespoons lemon juice
2 tablespoons olive oil
1 bunch flat leaf parsley
3 green onions (scallions), finely sliced
½ cup almonds
- Bring a saucepan of salted water to a boil. Cook the quinoa for about 9 minutes or to your liking. Drain.
- While the quinoa cooks, combine the lemon juice and olive oil in a separate bowl. Season this dressing however you like; salt and pepper would be common choices.
- To prep the parsley, chop the stalks finely and the leaves coarsely.
- Once the quinoa is cooled, toss it with the dressing, parsley, green onion, and almonds. Feel free to season further to your taste.