Ingredients
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80 g Parsley leavestwo bundles
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15 g Mint freshone bundle
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150 g Помидор свежий
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15 g Red onion
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2 tbsp Quinoacooked
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to taste Extra Virgin olive oil
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to taste Lemon juice
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to taste Salt
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to taste Grounded black pepper
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optionally Cucumber
Directions
Tabbouleh is a salad made of fresh parsley and mint with tomatoes, onions, and, traditionally, bulgur. As I’m making a gluten-free version, I use quinoa instead. I also add some cucumber which is not in the classic recipe.
Tabbouleh’s popularity has grown in Europe and America, although there it has more grains and less herbs. I had delicious authentic tabbouleh in an Arab restaurant in Bosnia. It had a lot of greens, less tomatoes and onions, and just a handful of grains. Parsley and mint leaves aren’t blended or chopped but cut into thin (no more than 1 mm) stips. Vegetables are finely diced. The salad should be fluffy. In other words, tabbouleh isn’t a cereal with parsley, but a herb salad with grains. And it’s great to serve with meat and fish. I love to serve it with fried fish and steak.
You can season it only with salt, olive oil, and lemon juice, or add other spices if you like.
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Steps
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1
Done
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You can prepare quinoa in advance but prepare the veggies and herbs right before serving. |
