Karen’s Quinoa Tabbouleh – Vegetable Salad (Naturally Gluten-Free)
My version of they healthy Middle Eastern Salad spiked with a melange of Vegetables is tossed in a Zesty Lemony- Scallion Dressing. One of the healthiest salads you can eat. Refreshing and Addictive!
Add 1 1/2 cups of filtered water to a one quart pot with turmeric and rinsed quinoa.
Bring to a boil, cover and turn heat down to a simmer. Cook the quinoa until tender and plump – about 12 – 15 minutes.
Remove from heat, fluff with a fork.
Make the Lemony-Scallion Dressing.
Add the quinoa to a large bowl. Add the chopped parsley and kale. Toss with 3 tablespoons of the lemony dressing and toss well. Add the remaining chopped vegetables. Add a few more tablespoons of the dressing, toss well.
To serve: Add sliced or torn mint. Serve with extra dressing on the side. Garnish with extra mint sprigs.
3 tablespoons fresh lemon juice
1 teaspoon finely grated garlic
1/8 teaspoon sea salt (more to taste)
1/4 teaspoon dried oregano
2 teaspoons fresh scallions, minced
1/2 teaspoon dijon mustard
6 tablespoons extra virgin olive oil.
In a small bowl, whisk first 6 ingredients until well blended.
Slowly stream in the olive oil to make an emulsified dressing.
(If making in advance, store in a clean glass container in the refrigerator.)
The cooked quinoa makes 1 1/2 cups. 3 cups of packed parsley yields 1 cup finely chopped.
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This recipe may not be reproduced without the consent of its author, Karen Sheer.