Tabbouleh Without Bulgur

Name: Tabbouleh Without Bulgur
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 4 bunches of Italian parsley; 1/2 a bunch of fresh mint leaves.; 3 cucumbers finely chopped; 4 tomatoes finely chopped; 4-6 ounces of scallions (green onions); ½ - ¾ cup of cooked quinoa; ½-1 cup of freshly squeezed lemon juice; ¼ cup of olive oil; ½ teaspoon sea salt (adjust to taste)

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Prep Time: 45 minutes

Cook Time: 10 minutes

Total: 55 minutes

Author : Wafa Shami

Ingredients

Remove All · Remove Spices · Remove Staples

4 bunches of Italian parsley1/2 a bunch of fresh mint leaves.3 cucumbers finely chopped4 tomatoes finely chopped4-6 ounces of scallions (green onions)½ - ¾ cup of cooked quinoa½-1 cup of freshly squeezed lemon juice¼ cup of olive oil½ teaspoon sea salt (adjust to taste)

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Instructions

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Step 1

Pick mint and parsley leaves by removing stems, wash well, strain and lay down on kitchen cloth to dry, you can use a salad spinner.

Step 2

Cook quinoa separately: rinse quinoa well, in a pot over medium-high heat, add one cup of tap water over 1/2 cup of quinoa, once it starts boiling, cover the pot, lower the heat to low and let it simmer for 10-15 minutes.

Step 3

Chop mint leaves and parsley finely, either by using a sharp knife or for a quicker and easier method using a food processor.

Step 4

Finely chop the rest of the ingredients, cucumbers, tomatoes, and green onions.

Step 5

In a large bowl mix parsley and all other ingredients including quinoa, then pour lemon juice, salt, and olive oil. Mix well and serve.