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
We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.