This delightful dish is from the mountains of Lebanon. Tabbouleh has become one of the most popular salads in the Middle East and has grown in popularity in the United States. Tabbouleh is translated as “seasoning” and is more commonly used as a side dish alongside an entrée.
When the recipe was first introduced, many Arabian cooks thought tabbouleh to be ill-equipped to satisfy their dinner guests, because it took away from the use of meat. To avoid any cultural indifference, we recommend to keep this recipe in your arsenal as a compliment to your primary meat entrée and you will have great success at your next dinner event.
This is a very quick and easy salad with a lot of fresh and healthy flavors. Summer may have ended, but it is still warm outside. So enjoy this last summer salad recipe.
½ yellow onion
Fresh parsley, cilantro and mint.
1 garlic head
¼ cup of green onions
½ cup cook mix black and red quinoa
Bari’s Lemon infused Olive Oil
Salt and pepper
Step 1: Prepare vegetables
·Cut cucumber into small cubes, chop yellow onion, tomatoes and green onions and set aside together in a large mixing bowl.
Step 2: Prepare dressing
·Mince garlic head and mix in a small bowl with ¼ cup of Olive Oil, the juice of 1 lemon salt and pepper.
Step 3: Prepare quinoa
·Cook quinoa according to instructions.
Step 4: Return to vegetables
·Chop parsley, cilantro and mint and mix with the rest of the vegetables.
Step 5: Bring it all together
·Add quinoa to the mix and drizzle the dressing on top, mix well and add more salt and pepper if needed or more olive oil.