This salad makes another great addition to your picnic basket and can replace the traditional coleslaws or heavy salads. It is light, fresh and full of delicious herbs, seasonal tomatoes and protein with the quinoa and sunflower seeds.
Protein Powered Salad – Quinoa Tabbouleh
Servings
4 Servings
Ingredients
- 1 cup 250 ml quinoa, soaked
- 1 1/2 cups 375 ml water
- 1 bunch cilantro chopped or run through the food processor
- 1 bunch parsley chopped or run through the food processor
- 1/4 50 ml basil, chopped or run through the food processor
- 2 cups 500 ml cherry tomatoes, quartered and seeded (see tip)
- 1 red bell pepper chopped
- 1/2 cup 125 ml dried apricots, chopped
- 1/3 cup 75 ml lemon juice
- 1/3 cup 75 ml extra-virgin olive oil
- 1/4 cup 50 ml unsalted sunflower seeds
- 1 handful of sprouts optional
- Sea salt to taste
Instructions
- Rinse quinoa thoroughly in strainer under running water, massaging gently with fingers until it stops making soapy looking bubbles and water runs clear.
- Add to saucepan of water, cover, and bring to a boil. Reduce heat and simmer covered for 15 minutes or until all the water is absorbed and the grain is soft.
- While the quinoa is cooking, in a large mixing bowl, combine parsley, cilantro, basil, tomatoes, bell pepper, and apricots.
- Place in bowl and add lemon juice and olive oil and mix.
- Remove cooked quinoa from heat, remove lid and let cool for about 10 minutes. Add to the vegetables.
- Add the sunflower seeds, sprouts, and sea salt. Stir well and serve at room temperature.
- Photo by Catherine Farquharson
- Excerpted from Undiet: Eat Your Way to Vibrant Health. Copyright © 2013 Meghan Telpner. Published by McClelland & Stewart, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
This is a GREAT recipe!!! So colorful! I adore quinoa already and this is a great way to mix it up a bit!! If you want to read my full review of it you can check it out here ( http://www.joyofkosher.com/2015/08/protein-powered-salad—quinoa-tabbouleh/) .
Feel free to use other herbs and omit the sunflower seeds if you would like. They just add a nice crunch to the salad!
instead of the parsley & basil i would use mint instead. to me, mint screams “taboulle” also can I leave out the sunflower seeds?