I love me some tabouli!!! If you’ve never tried it before, I’ll try to describe the flavors for you. It’s tangy from the lemon juice, fresh and vibrant from the parsley, mint and tomatoes, salty from the feta, and also crunchy from the peppers, onions, and cucumbers. Think of it like a salad, but heartier.
You can make this as a side dish to a Mediterranean dinner or as a light lunch. It’s packed with tons of vegetables, with the main star being the quinoa, which means LOTS of protein and LOTS of fiber to keep you full for longer.
Definitely one of the best dishes coming from the Middle East in my opinion 😋
Serves: 6 Time: 40 minutes
- 1 cup quinoa
- 2 cups water
- 1 pint cherry tomatoes
- 1 red pepper, chopped1 cucumber, seeded and finely diced
- 1 bunch curly parsley, chopped
- 10 mint leaves, finely chopped
- 1 small red onion, diced
- 3 cloves garlic, minced
- juice of two lemons
- 5 oz. feta cheese
- ¼ cup olive oil (more to taste)
- ½ teaspoon dried oregano
- salt and pepper to taste
Directions: To make the quinoa, first rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.
Dump the rinsed quinoa into a medium sized pan on the stove. Add two cups of water and bring the mixture to a boil.
Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.
Let the quinoa cool, then toss in the rest of your ingredients except the feta. One you have mixed everything together, slowly fold in the feta.
Add more olive oil, salt or pepper to taste.
If you have time, cover and let the salad chill in the refrigerator for a few hours or overnight, to let the flavors blend together.
Calories: 285, Total Fat: 16g, Total Carbs: 29g, Fiber: 3g, Sugars: 5g, Protein: 9g
*Inspired by Cookie and Kate