MY FAVORITE SALAD – PERIOD!!!! Yes, the enthusiasm is real! It is usually made with crushed wheat (burghul) but I put a healthy twist on it and make it with quinoa! I usually triple the recipe because everyone in my house loves it and there are never any leftovers! Try the recipe and give it a try! Leave your comments below and let me know how it is!
Things you’ll need:
3 large bunches of parsley
4-5 green onions (chopped fine)
¼ cup fresh mint (chopped fine)
2 large tomatoes (diced into small pieces)
1 ½ tsp sea salt
¼ tsp pepper (or to taste)
1/3 cup fresh lemon juice
¼ cup olive oil
1 cup cooked and cooled Quinoa
Step-by-step guide to the best tabouli you’ll ever have!
- Remove stems from parsley and discard. Soak parsley in a sink of cold water. Drain and change water a few times to ensure the parsley is washed well. Dry parsley on a towel on a flat surface. Make sure parsley is dry prior to chopping.
- Chop parsley in fine pieces. I like my tabouli a little fluffy so I do not chop it too fine.
- Add remaining ingredients to parsley. Toss well.
- Serve with romaine lettuce leaves. You can use the leaves to scoop the salad for eating