Ingredients
Scale
- 4 firm roma tomatoes
- 2 bunches parsley
- 15 fresh mint leaves
- 4 green onions, white and green parts, very finely chopped
- 1 english cucumber, very finely chopped
- 1 cup cooked white quinoa
- Salt
- 3 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- Romaine lettuce, to serve (optional)
- Pita bread, to serve (optional)
Instructions
- Chop the tomatoes finely and place them in a colander to drain excess juice.
- Remove tough stems from the parsley and wash the remaining leaves. Dry them thoroughly and chop finely along with the mint leaves.
- In a mixing bowl, combine the drained tomatoes, herbs, green onions, and cucumber. Add the cooled quinoa, season with salt, and mix gently. Then, incorporate the lime juice and olive oil, mixing again.
- Cover the tabouli and refrigerate for 30 minutes before serving. Transfer to a serving platter with optional pita and romaine lettuce for wraps.
Last Step:
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For an extra flavor boost, add garlic or a pinch of cumin to the dressing.
Feel free to adjust the lime juice and olive oil amounts to suit your taste.
This dish can be made a day in advance; the flavors will meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg