Category: Salads, Vegetarian Recipes
Cuisine: Middle Eastern
Yields:
1 Serving
Tabbouleh is a Middle Eastern salad recipe, which originated in the countries of Syria and Lebanon. It is normally made with bulgur as one of its main ingredients. Here in this recipe, I am using quinoa as a substitute for bulgur. Quinoa is the wonder food which although resembles white rice or khus khus in its texture, is a seed and not a grain. It originated in South America and is a major crop in the countries of Peru, Columbia, Ecaudor and Bolivia. Quinoa has gained popularity in recent times because of its high nutritive value. It has high content of dietary fiber, magnesium, iron and phosphorus. It is also an excellent alternative for wheat and rice as it is gluten free and has minimal starch content.
Ingredients
Instructions
- Bring one cup of washed quinoa and two cups of water in a pot to boil. When the water boils, turn down the flame, cover the pot and let the quinoa cook for about 12 to 15 minutes. After it is done, uncover the pot, and fluff the contents with the help of a fork and set aside to cool.
- Meanwhile, chop all vegetables and put them all in a large glass bowl. Add the cooked, cooled quinoa, cumin, salt and pepper. Toss well, adjust seasonings if needed and add lemon juice to taste. Serve cold.
Notes
- This salad can be refrigerated and served for up to 2 to 3 days. It makes as an excellent lunch meal too.