Tabbouleh with quinoa
2 servings
20 minutes
Tabbouleh with quinoa is a modern interpretation of the traditional Eastern salad that has gained popularity for its lightness and freshness. By replacing the usual bulgur with quinoa, the dish becomes even more nutritious and protein-rich. The flavor of tabbouleh is revealed through fresh parsley, juicy tomatoes, and crunchy cucumbers, complemented by a refreshing dressing with notes of lemon, vanilla, and balsamic vinegar. Each spoonful of salad offers a sense of harmony and balance between tartness, sweetness, and spiciness. It is an ideal choice for a summer dinner, light snack, or as an accompaniment to main dishes. Served on lettuce leaves, tabbouleh takes on an elegant appearance and becomes a vibrant table decoration.
1
Cook quinoa according to the package instructions, then set aside to cool.
- Quinoa: 100 g
2
Make a sauce by mixing olive oil, vinegar, lemon juice, vanilla extract, rice syrup, a pinch of salt, and garlic until smooth.
- Olive oil: 1 tablespoon
- Balsamic vinegar: 2 tablespoons
- Lemon juice: 1 tablespoon
- Vanilla extract: 0.1 teaspoon
- Dark rice syrup: 1 teaspoon
- Pink Himalayan salt: pinch
- Garlic: 0.5 clove
3
Add the sauce to the quinoa and mix it with the other ingredients.
- Parsley: 75 g
- Tomatoes: 300 g
- Cucumbers: 100 g
4
Serve by placing on lettuce leaves.
- Green salad leaves: 50 g
