Tabouli Salad with Quinoa

Perhaps the world’s most famous Mediterranean salad, and fresh herbs make all the difference here. Also go easy on the bulgur – it’s much easier to add more than take it out, and you don’t want it overpowering all the other delicious flavors.  

Ingredients

Servings: 6 

• 1/2 cup extra fine bulgur wheat or quinoa
• 4 firm tomatoes
• 2 bunches parsley, most stems removed
• 12–15 fresh mint leaves, stems removed
• 4 green onions, white and green parts
• Salt
• 3–4 tbsp lime or lemon juice
• 3–4 tbsp extra virgin olive oil

Instructions

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions. Be sure to place the tomatoes in a colander to drain excess juice.
3. Gently mix the bulgur, chopped vegetables, herbs and green onions in a mixing bowl. Season with salt. 
4. Add the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter.

Love everything fresh? Then why not try growing your own fresh tomatoes and herbs you can use for this salad.