Lebanese Tabbouleh Recipe58 sec read
Traditionally made with bulgur wheat, this fresh spin on the classic tabbouleh utilizes the super seed quinoa for amazing taste and texture, and an extra boost of complete protein. Parsley, while often relegated to the garnish category, is a health food in its own right. Rich in vitamins C, B12, K, A, folate, and iron, parsley keeps your immune system strong, and also acts as a natural diuretic and supports kidney function. Serve alongside grilled meat or seafood, or simply with crisp romaine lettuce for scooping.
Total Time: 25 minutes
- 1 cup of cooked quinoa
- 2-4 tablespoons fresh lemon juice, to taste
- ¼ cup extra virgin olive oil
- 2 cups chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint
- 1 cup finely chopped fresh, ripe tomatoes
- 1 bunch scallions, finely chopped
- 1 medium English cucumber (or another seedless variety), spiralized or chopped
- Kosher salt and black pepper, to taste
- In a large bowl, mix together all the ingredients, and season to taste with salt and pepper. Add more lemon juice and/or olive oil as needed.
- If possible, allow to marinate for 30 minutes at room temperature. Enjoy!