Tabbouleh is a Lebanese salad and traditionally has mint, parsley, finely chopped vegetables and bulgar wheat. It is light and refreshing salad that can be a side salad, used in a wrap or can be a meal-sized salad in itself.
This recipe replaces the vegetables with fresh berries, so this salad is perfect for the spring and summer seasons. The berries truly add a sweet freshness like none other.
|Prep time||20 minutes|
|Cook time||15 minutes|
- Strawberries – 1 cup, chopped
- Blackberries – 1 cup, chopped or whole
Nuts & Seeds
- Almonds – 1/4 cup, slivered (optional)
- Red onions – 1 medium, sliced
Spices & Herbs
- Parsley – 2 cups, chopped
- Mint – 1 cup, chopped
- Black pepper – 1 tsp
- Salt as per taste
- Lemon juice – 1/4 cup
- Garlic – 1/4 tsp
- Quinoa – 1 cup, uncooked
- Olive Oil – 2-3 tbsps
- Rinse the quinoa under cold running water. Then add the quinoa to a pot with 1 3/4 cup water and cook the quinoa until all the water is absorbed
- While the quinoa is cooking, prepare the salad dressing by whisking together the olive oil, lemon juice, salt, pepper and garlic
- To this bowl of dressing, add the chopped berries, parsley and mint. Mix well to ensure all the ingredients are coated with the dressing
- Once the quinoa is fluffy and cooked, add it to the bowl and mix well with the rest of the salad ingredients
- Chill in refrigerator for 1-2 hours for all the flavors to come together and develop
- Top with crunchy slivered almonds and enjoy!
- Use any other grain of your choice such as pearl couscous or millets
- Use berries in any combination
- To add an extra crunch, replace almonds with walnuts or toasted pine nuts
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