Electrify Fresh Lebanese Tabbouleh/Mint Parsley Salad.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, MindThis is one of the most popular, healthy, authentic Lebanese side dishes and it's oh-so fresh!!
½ cup quinoa for healthier GF option (or fine bulgur crushed wheat to make the traditional dish)
¼ cup finely chopped mint
¾ cup finely chopped parsley
½ cup finely chopped onion
½ cup chopped tomatoes
¼ cup extra virgin olive oil
½ cup lemon juice
Himalayan sea salt and freshly ground black pepper, to taste
A splash of love
1
Prepare quinoa as per package directions or if using bulgur wheat, soften bulgur by soaking one hour in water, then drain well and press out the excess water.
2
Mix quinoa (or bulgur*), onions, salt and pepper together, crushing onion juice into quinoa (or bulgur) with fingers.
3
Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice (to taste). Adjust salt to taste. *Bulgur wheat is traditionally used to make this dish, however, it is not gluten-free (GF), I prefer to use quinoa which is GF.
{GF/DF/V}
Ingredients
½ cup quinoa for healthier GF option (or fine bulgur crushed wheat to make the traditional dish)
¼ cup finely chopped mint
¾ cup finely chopped parsley
½ cup finely chopped onion
½ cup chopped tomatoes
¼ cup extra virgin olive oil
½ cup lemon juice
Himalayan sea salt and freshly ground black pepper, to taste
A splash of love