Fresh, light, and full of goodness! This Quinoa Tabbouleh is a refreshing twist on the classic salad, packed with fresh herbs, vibrant veggies, and nutritious quinoa. A delicious, wholesome option for a healthy lunch or a refreshing side dish! #HealthyFusion #QuinoaTabbouleh #TabboulehSalad #QuinoaRecipes #HealthyRecipes #HealthyEating #SaladRecipes #FreshAndHealthy
Ingredients:
-Quinoa rinsed ½ Cup (Substitute: Bulgar wheat)
-Water 1 Cup
-Hara dhania (Fresh coriander) 1 bunch or as required
-Podina (Mint leaves) 1 bunch or as required
-Fresh parsley 1 bunch or as required
-Hara pyaz (Spring onion) leaves 4-5
-Kheera (Cucumber) 1 medium
-Tamatar (Tomatoes) 1-2
Prepare Salad Dressing:
-Extra virgin olive oil 4 tbs
-Lemon juice 1 tbs or to taste
-Sirka (Vinegar) 1 tbs
-Kali mirch powder (Black pepper powder) ¼ tsp or to taste
-Iodized Himalayan pink salt ½ tsp or to taste
Directions:
-In a saucepan, add quinoa, water, mix well & bring it to a boil.
-Cover & cook on low flame for 15 minutes. Turn off the flame & let it sit for 5-10 minutes then fluff & let it cool completely.
Note: Traditional tabbouleh uses fine bulgur wheat, but quinoa is a good gluten-free alternative; you can also use couscous or grated cauliflower rice.
-Roughly chop fresh coriander, mint leaves, fresh parsley & spring onion leaves.
-Peel cucumber & cut into small cubes.
-Deseed tomato & cut into small cubes.
-In a large bowl, add all chopped vegetables, boiled quinoa & mix well.
Prepare Salad Dressing:
-In a bowl, add olive oil, lemon juice, vinegar, black pepper powder, pink salt & mix well.
-Pour prepared dressing over vegetables, mix well & serve!
