Try this new twist on Tabbouleh

 

(The Nosher via JTA)-Tabbouleh is a classic Middle Eastern salad made with bulgur, tomatoes and a high ratio of chopped fresh herbs. It's easy to make, fresh, delicious and healthy, making it a much-beloved side dish around the world.

Instead of classic bulgur, we wanted to try a version made with quinoa, which is high in fiber and protein. This is the perfect vegetarian dish to serve for summer cookouts, Friday night dinner, easy take-along lunch and even Passover.

And it's so easy to make.

Ingredients:

1 cup uncooked quinoa (yields around 3 cups cooked)

1 English cucumber, diced

3 cups cherry tomatoes, halved

1/4 cup olive oil

1 cup chopped fresh parsley

1 cup chopped fresh mint

4-5 scallions, sliced

1 teaspoon cumin

2 teaspoons salt

1/2 teaspoon pepper

Directions:

Rinse quinoa. Cook according to directions. Fluff with fork and let cool for 5 minutes.

Add cooked quinoa to a large bowl. Add remaining ingredients.

Chill in fridge for 1 hour to allow the flavors to marinate.

Served chilled or at room temperature.

Shannon Sarna is the editor of The Nosher. Aly Miller is a freelance writer.

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at wwwTheNosher.com.

 

Reader Comments(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024