Summer Strawberry Quinoa Tabbouleh

July 5, 2016

 

I LOVE tabbouleh.  It's so versatile!  This recipe is bursting with summer flavor, you could eat it all on it's own (I do!).  You can also enjoy it as a summer salad booster, spread over a multi-grain/gluten free cracker, as a dip for tortilla chips or even add it to a lettuce wrap.  Get creative!

 

There are countless recipes out there for tabbouleh. I love this one because it utilizes one of my favorite summer flavors (fresh, red, juicy strawberries) and quinoa for a boost of protein, making it an excellent healthy snack option when you need a pick-me-up in the afternoon.  I hope you enjoy it as much as I do.

 

Strawberry Quinoa Tabbouleh

 

Ingredients:

  • 1 cup quinoa, rinsed

  • 2 cups water

  • 1 lb strawberries, finely diced

  • 2 tablespoons shallots, finely diced

  • 1 cup fresh mint, chopped

  • 1 cup Italian parsley, chopped

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 2 tablespoon fresh lemon juice

  • salt 7 pepper to taste

 

Instructions:

 

1.  Add rinsed quinoa and water to a medium pot and bring to a boil.  Cover and lower to heat to simmer for 7 minutes.  Turn off the heat and let sit for 13 more minutes.  Remove from heat, place quinoa in a large glass bowl and let chill in the fridge.

 

2.  Add remaining ingredients to the chilled quinoa and stir until well incorporated.  Adjust seasonings to taste.

 

 

Be well,

Angela

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