A twist on a favorite Middle Eastern salad, Tabbouleh. Traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber, protein, vitamins and minerals.
By Vicky Cohen and Ruth Fox
Here’s a Passover twist on one of our favorite Middle Eastern salads, Tabbouleh. Traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber, protein, vitamins and minerals. A light and nutritious addition to any meal, during Passover and all year round!
- 3 cups cooked quinoa (click here for instructions on how to cook quinoa)
- 2 cups chopped parsley
- 20 yellow grape tomatoes, sliced in half
- 20 red grape tomatoes, sliced in half
- 3 scallions, white and green parts, sliced (optional)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ½ tsp salt (or to taste)
- Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve