Here’s a Passover twist on one of our favorite Middle Eastern salads, Tabbouleh. Traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber, protein, vitamins and minerals. A light and nutritious addition to any meal, during Passover and all year round!
Quinoa Tabuleh
Prep time: 15 mins | Cook time:20 | Total time: 30 mins
Ingredients:
- 3 cups cooked quinoa
- 2 cups chopped parsley
- 20 yellow grape tomatoes, sliced in half
- 20 red grape tomatoes, sliced in half
- 3 scallions, white and green parts, sliced (optional)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ½ tsp salt (or to taste)
Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve
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