Description
Introducing this fresh and easy tabbouleh salad bowl. This traditional lebanese tabbouleh dish may sound simple, but the flavor and texture is unreal!
Ingredients
Scale
Salad Base
- ⅓ cup Quinoa, dry
- 1 large handful Parsley
- 1 large handful Cilantro
- 6–8 large Mint leaves
- 1 medium Persian cucumber
- 10 medium Cherry tomatoes
- ¼ medium Red onion
Dressing
- 1 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tsp Honey or Maple syrup
- ½ tsp Salt
- ¼ tsp each Cumin powder, Coriander, Garlic powder and Cayenne pepper
Instructions
- Start by making the quinoa, as that is the one component of this salad bowl that takes the longest. Cook it according to package instructions (I'm working on getting up a blog post on how I cook fluffy quinoa).
- While the quinoa cooks, mince the parsley, cilantro and mint and add into a large bowl.
- Next, finely chop the persian cucumber, cherry tomatoes and red onion into small pieces and add into the bowl with the herbs. Set aside.
- In a small jar, add all of the dressing ingredients (olive oil, lemon juice, honey, garlic, cumin, cayenne and salt) and whisk well. Taste and adjust for salt and honey.
- Once the quinoa is done cooking, add it to the bowl, pour over the prepared dressing and toss to combine. Adjust for salt and enjoy while it’s fresh and slightly warm!
- Note that this salad doesn’t taste good when you save it, so try to make this fresh!