Inspired by Green Monday, Aliki’s Tabouli or Tabbouleh salad had to go on the blog! It was what consumed ¾ of my pate and what I had extra servings of. This traditional lemony recipe of finely chopped parsley and onion was with a twist, instead of bulgar wheat, Aliki made her salad with quinoa and it was simply another nice way of using the ingredient! Loved it!
Jot it down:
Feeds approx.: 8 – 10 people
Ingredients:
- 6 cups of finely chopped parsley
- 1 ½ cups of finely chopped mint
- ½ cup of chopped spring onion
- 5 large tomatoes finely chopped
- 2 cups of cooked quinoa
- Olive oil
- Salt according to taste
- Lemon enough to make the salad lemony.
Method:
Wash and chop all the ingredients. Boil the quinoa. Put the chopped ingredients into a bowl, add the cooked quinoa and mix well. Make your dressing with olive oil, salt and plenty of lemon juice (the more the lemon juice, the better) and drizzle into the salad.
Voilà
