Ingredients
Scale
- 4 firm Roma tomatoes
- 2 bunches parsley
- 15 fresh mint leaves
- 4 green onions, white and green parts, very finely chopped
- 1 English cucumber, very finely chopped
- 1 cup cooked white quinoa
- Salt
- 3 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- Romaine lettuce, to serve (optional)
- Pita bread, to serve (optional)
Instructions
- Chop the tomatoes very finely and place them in a colander to drain excess juice.
- Remove tough stems from the parsley and wash the remaining leaves. Dry thoroughly using a salad spinner and a light towel, then chop finely along with the mint.
- In a mixing bowl, combine the drained tomatoes, chopped herbs, green onions, and cucumber. Add the cooled quinoa and a pinch of salt, mixing gently.
- Add lime juice and olive oil to the mixture and stir until well combined.
- For best flavor, cover the tabouli and refrigerate for 30 minutes before serving. Transfer to a serving platter and enjoy with romaine lettuce leaves and pita bread.
Notes
Fresh ingredients yield the best flavor, especially the herbs and tomatoes.
Adjust the amount of lime juice and salt to suit your taste preferences.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.