If you are looking for a fresh, light, and nutritious meal for hot summer days, look no further! This Moroccan Tabbouleh is the perfect choice. Made with quinoa (or gluten-free bulgur), fresh vegetables, and aromatic herbs, this dish is an explosion of flavors and textures. Easy to prepare and incredibly versatile, it can be served as a main dish or a side. Furthermore, it is a healthy and refreshing option that is sure to please the whole family. Shall we get to the recipe?
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Ingredients:
- 1 cup of quinoa (or gluten-free bulgur);
- 2 cups of water;
- 1 cucumber, diced;
- 2 medium tomatoes, diced;
- 1/2 red onion, finely chopped;
- 1 cup of fresh parsley, chopped;
- 1/2 cup of fresh mint, chopped;
- Juice of 1 lemon;
- 3 tablespoons of extra virgin olive oil;
- Salt and pepper to taste.
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Preparation:
- Rinse the quinoa well under running water. In a medium saucepan, add the quinoa and the water. Bring to a boil, then reduce the heat and cook for about 15 minutes or until the quinoa is tender and the water has been absorbed. Let it cool.
- While the quinoa cools, dice the cucumber, tomatoes, and red onion. Finely chop the parsley and mint.
- In a large bowl, mix the cooked and cooled quinoa with the chopped vegetables and fresh herbs.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the quinoa and vegetable mixture.
- Mix all ingredients well so they are thoroughly coated in the dressing. Adjust seasoning to taste.
- Serve immediately or leave in the fridge for about 30 minutes so the flavors blend better.
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