Tabouli Salad

3/4 cup Quinoa or Bulgur

1/4 cup of extra virgin olive oil

1/8 cup fresh lemon juice

1 cucumber

1 cup of cherry tomatoes, cut in half

1/8 cup of green onion finely chopped

1 small bunch of mint leaves finely chopped

1 bunch of fresh parsley finely chopped

3 garlic cloves minced

1/2 tsp sea salt

1/4 tsp black pepper

Cook quinoa or bulgar according to package and set aside to cool

Whisk extra virgin olive oil, garlic, lemon juice and salt and pepper in a large bowl

Slice and chop cucumber into 1/4 pieces

Combine all chopped vegetables, parslet and mint into the bowl with olive oil mixture. 

Add the cooled quinoa or bulgar and mix 

Chill for a minimum for 4 hours

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