Friday, May 4, 2012

Quinoa Tabbouleh

Tabbouleh is a tasty traditional Levantine Arab salad made out of fresh veggies like cucumber & tomato and mostly comprised of bulgur.  Bulgur is a quick cooking form of wheat.  This is a slightly different version of the traditional Tabbouleh, replacing the bulgur with some protein loaded quinoa and adding some other fresh flavors.

I make this in bulk at the beginning of the week by making an entire package of quinoa (usually about 3 cups). So, I just double this recipe.

1 1/2 cup of quinoa (& 3 cups water for preparing)
3/4 pint cherry tomatoes, halved
1 teaspoon sea salt
juice from 1/2 lemon
1/2 cup fresh mint
1/2 cucumber, diced
1 1/2 T dried parsley (or a few stalks of fresh)
2 cloves minced garlic
1 teaspoon minced fresh ginger
3 Tablespoons - 1/4 cup extra virgin olive oil (use what tastes right to you without going overboard)
1/2 red onion, diced (or regular onion)
2 carrots, grated
Fresh cracked pepper to taste
1/4 tsp or less of paprika (this is just for a teeny bit of flavor, don't go overboard)

1. Prepare the quinoa according to box directions.
2. While cooking, combine all remaining ingredients in a large bowl.

How beautiful are all these colors?!
3. When quinoa is done cooking, allow to cool in refrigerator or freezer. Just don't forget about it. Also, add your bowl of mixed veggies to the fridge.

Quinoa, after it's done cooking.
4. When all is cooled, mix quinoa with all other ingredients. Eat chilled. 

My massive bowl of Quinoa Tabbouleh to last me the week!
Quinoa Tabbouleh is a perfect side, add to a wrap, eat as your lunch, or to bring as your dish for any party. Enjoy!


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