This grain-free tabbouleh is a refreshing and flavorful salad that is perfect for a summer party or potluck. It is made with quinoa, fresh herbs, and vegetables, and is dressed with a simple lemon-tahini dressing. The quinoa provides a hearty base for the salad, while the herbs and vegetables add freshness and flavor. The lemon-tahini dressing adds a tangy and creamy element to the salad, making it irresistible. This salad is easy to make and can be tailored to your own taste preferences. For example, you can add more or less herbs, vegetables, or dressing, depending on your喜歡.
Tabbouleh is a traditional Middle Eastern salad that is made with bulgur, fresh herbs, and vegetables. Bulgur is a type of cracked wheat that is cooked and then combined with the other ingredients. However, this recipe uses quinoa instead of bulgur. Quinoa is a gluten-free grain that is native to South America. It is a good source of protein and fiber, and it has a slightly nutty flavor. I have also added some sun-dried tomatoes to the salad for a bit of sweetness and tanginess. The результате salad is a delicious and healthy way to enjoy the flavors of tabbouleh.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
1 cup quinoa, rinsed and cooked
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/2 cup chopped red onion
1/4 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes
Instructions
In a large bowl, combine the cooked quinoa, parsley, mint, basil, chives, red onion, olives, and sun-dried tomatoes.
In a small bowl, whisk together the lemon juice, olive oil, tahini, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to coat.
Serve immediately or refrigerate for later.
Why It Works
The quinoa provides a hearty base for the salad.
The fresh herbs and vegetables add freshness and flavor.
The lemon-tahini dressing adds a tangy and creamy element to the salad.
The salad is easy to make and can be tailored to your own taste preferences.