Tabbouleh Recipe
quinoa tossed with cranberries, green apple, scallion, tomato, cucumber and herbs. dressed with olive oil and lemon juice and finished with pistachio and feta
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Ingredients
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Grains
Fruits
Vegetables
Herbs
Dressing
Toppings
Method
Preparation of Grains
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
Chop the Ingredients
- 2
Prepare the Fruits and Vegetables
While the quinoa is cooking, chop 1 medium green apple into small cubes, 1 medium tomato into diced pieces, and 1 medium cucumber into small chunks. Slice 2 stalks of scallion finely. Set aside.
- 3
Chop the Herbs
Finely chop 0.5 cup of fresh parsley and 0.25 cup of fresh mint. Set aside.
Make the Dressing
- 4
Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice until well combined.
Combine and Serve
- 5
Mix All Ingredients
In a large mixing bowl, combine the cooked and cooled quinoa, chopped apples, tomatoes, cucumbers, scallions, parsley, and mint. Pour the dressing over the mixture and toss well to combine.
- 6
Add Toppings
Finally, sprinkle 0.25 cup of chopped pistachios and 0.5 cup of crumbled feta cheese on top of the tabbouleh and serve immediately.