Tabbouleh Salad
Tabbouleh Salad
Recipe by Tina Gravalos
Ingredients
12
Time
15m
Serves
4
Nothing like a bowl filled with delicious Spring vibes! I especially love the addition of fresh herbs like the dill and parsley because they kick the salad up a notch with flavour and health benefits. Parsley, for example, is packed with Vitamin A, Vitamin C and Vitamin K. It’s anti-inflammatory, great for digestion, bone health and your immune system.
Lunch
Side
Gluten-Free
Vegan
Ingredients
1 cup
Uncooked Quinoa
1 cup
Cucumber
diced
1/2 cup
Green Peas
6 spears
Asparagus
chopped into 1-inch pieces
2 stalks
Green Onion
sliced
1/4 cup
Fresh Dill
finely chopped
1/4 cup
Fresh Parsley
finely chopped
1/4 cup
Extra-Virgin Olive Oil
1
Lemon
juiced
2
Garlic Cloves
smashed
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
Instructions
1
Cook quinoa according to package. Once it’s cooked, cool and rinse under cold water (make sure to drain).
2
In a large bowl, add 1 ½ cups cooked quinoa, cucumber, peas, asparagus, green onion, dill, parsley and mix to combine.
3
To make the dressing, add the olive oil, lemon juice, garlic, sea salt, black pepper to a bowl and whisk with a fork to emulsify. Remove the garlic and pour on top of the tabouleh. Taste and add more flavour if needed.
4
Serve with your favourite protein like chicken, steak or fish.
5
Store any leftovers in an airtight container in the fridge for up to 3 days.
6
Notes: Save the leftover quinoa for other dishes. Add crumbled goat cheese or feta on top. Grilled halloumi would be delicious with this too.
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
