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Tabbouli
Traditional Lebanese parsley-based salad full of fresh herbs, tomatoes, onion, and a tossed with a citrus vinaigrette! An incredibly refreshing and healthy side dish to pair with salmon, chicken, or to be served with a mezze platter.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
Salad
- 1/4 cup quinoa
- 4 cups parsley finely chopped (about 3 bunches)
- 2 white onions diced
- 2 large tomatoes chopped
- 1/4 cup fresh mint finely chopped (about 1 bunch)
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 1/2 tsp. salt I use finely ground Himalayan pink salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground pepper
Instructions
Salad
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Cook quinoa according to package directions
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Separate parsley leaves from rough stems. Remove stems. Rinse leaves thoroughly and dry (I use my salad spinner). Finely chop parsley and place in large bowl
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Dice the white onions, chop, tomatoes, and finely chop the fresh mint leaves. Place in bowl with parsley.
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Once quinoa is finished cooking, add to bowl with other ingredients. Toss to combine.
Vinaigrette
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In a medium sized bowl, combine lemon juice, salt, cinnamon, and pepper. Slowly whisk in olive oil until the ingredients come together.
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Drizzle all of the vinaigrette over the salad and toss to combine. Enjoy!!
Recipe Notes
For traditional tabbouli, use 1/3 cup bulgar wheat instead of quinoa.