Wednesday, April 23, 2014


Here's a delightful and healthy salad that you may not have ever heard of.  It's called Tabbouleh (ta-boo-lee).  It's a salad with veggies and a grain called bulghur wheat.  This one also has red quinoa, since I could only find bulghur wheat mixed with quinoa and not bulghur wheat by itself.  And I was pleasantly surprised that it turned out great with the quinoa! Dressed with a lemon vinaigrette, this salad is sure to be a big hit!

1 1/2 C bulghur wheat or half bulghur and half red quinoa
3 C water
2-3 lemons
1/2 C olive oil
3 green onions, chopped
1/2 C Italian parsley, chopped
2-3 Roma tomatoes, diced
1 cucumber, diced
1 clove garlic, minced
Salt & pepper, to taste

Bring the water and bulghur (or bulghur/quinoa combo) to a boil.  Cover, reduce heat to a simmer, and cook about 10 minutes or until all of the water is cooked out.  Let cool enough to handle.

Whisk together the juice of 2 lemons with the olive oil, garlic, and salt and pepper.  When you can handle the quinoa, mix all of the ingredients together with the dressing.  Add in the juice from the third lemon if necessary after tasting.  Chill for at least 1/2 hour.  This keeps for several days in the fridge.

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