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.

Tabbouleh Salad

Name: Tabbouleh Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Uncooked Quinoa; Cucumber; Green Peas; Asparagus; Green Onion; Fresh Dill; Fresh Parsley; Extra-Virgin Olive Oil; Lemon; Garlic Cloves; Sea Salt; Black Pepper

Recipe by Tina Gravalos

Ingredients

Time

15m

Serves

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

Lemon

juiced

Garlic Cloves

smashed

1/2 tsp

Sea Salt

1/4 tsp

Black Pepper

Instructions

Cook quinoa according to package. Once it’s cooked, cool and rinse under cold water (make sure to drain).

In a large bowl, add 1 ½ cups cooked quinoa, cucumber, peas, asparagus, green onion, dill, parsley and mix to combine.

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.

Serve with your favourite protein like chicken, steak or fish.

Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes: Save the leftover quinoa for other dishes. Add crumbled goat cheese or feta on top. Grilled halloumi would be delicious with this too.