Parsley is supposed to freshen your breath. Garlic and onion are hailed as antioxidant heros. Put them all together and you still need a mint – unless everyone around the table partakes equally. This isn’t an original recipe, but it was tweaked a tad to make it mine. At least twice a month I trot this one out for its health properties and tastiness. You can easily buy it pre-prepared, but I take pleasure in doing it my way.
Tabouli is a chopped vegetable salad that includes a miniscule grain. I keep quinoa in my freezer at all times. It’s an ancient grain that’s protein rich, several steps up from the usual bulgar, miles up from couscous that I’m told is about as healthy as plain old white flour products. So, quinoa it is.
Quinoa Tabouli with Sheep Feta
- 1 bunch of parsley, finely chopped
- a handful of coriander, finely chopped
- 30 mint leaves, finely chopped
- 1 cup of cooked quinoa
- 3 green scallions, finely chopped
- 2 small garlic cloves, finely chopped
- 1/2 small red onion, finely chopped
- 1 c cubed sheep feta
- 2-3 tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 1 lemon, juiced
- 2 T olive oil
- 2 T seasoned rice vinegar
- salt and pepper
Drop garlic, scallions and onion into the food processor, chopping them up small, then removing them to a large mixing bowl.
Add parsley, coriander and mint to the processor bowl and chop fine.
In a large bowl, add the dressing ingredients to the quinoa, herbs and vegetables and allow some time for all the flavours to blend.
Quinoa Tabouli with Sheep Feta Print Ready Recipe
Looks fantastic. Question – freezing quinoa? So you make it and then put in the freezer for later? Still maintains texture?
Jittery Cook says
I keep the Quinoa in the freezer before cooking so that it will stay fresh. After cooking it is ready to be eaten as is or added to a recipe, much like rice or other grains.
This is great. I usually sub quinoa for rice for it’s health benefits but I’ve never made tabbouli. I can’t wait to try it!