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Tabouli Salad

This tasty Mediterranean salad is healthy and fresh but also offers a variety of tastes, textures and colors.

Serves 4 as a main

2 large bunches of parsley chopped

1 seedless cucumber, peeled and diced

6 oz Roma tomatoes diced

1 small red onion chopped

1 clove garlic, minced

12 oz quinoa soaked the night before in water to cover and splash apple cider vinegar

several peppermint leaves chopped

3 oz. olive oil

2 t. Cholula hot sauce, optional

3 fl. oz lemon juice and zest from one lemon

1 can black beans rinsed and drained

4 oz feta cheese drained and crumbled, optional

Salt and freshly ground black pepper to taste

Drain and rinse quinoa and cook according to package directions and cool.

In a large bowl add all ingredients except feta and mix well. Add salt and pepper to taste. Gently add feta and adjust seasonings.

Serve with pita or on a Romaine leaf

Quinoa is a complete protein as it contains all the essential amino acids and is high in iron and calcium. It is also a good source of manganese, magnesium, copper and fiber. Be sure to soak quinoa before cooking. Parsley contains more Vitamin C than most vegetables and 3 x as much as oranges. It is high in Vitamin A and antioxidants. Peppermint is helpful in digestion and contains numerous minerals.

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