Imagine it softer to the palate and every grain immersed in gorgeous zesty dressing. I top the textural change off with chopped feta, both for saltiness and another soft element, but that is entirely as an added bonus if you wish, it is still totally fine without it. Don't delay, make it today.
Ingredients for Quinoa Tabbouli, clockwise from top right-
1 cup of Quinoa, cooked in the usual manner, then let cool completely, 2 cups of chopped tomatoes, 3 garlic cloves, grated on a microplane, a good handful of mint, finely chopped, zest and juice of 1 lemon, 1/2 a red onion, finely chopped, 2 cups of roughly chopped parsley and 1/4 cup of olive oil + 220 grams of feta cheese of choice (I love Danish feta) finely chopped (not pictured)
In a large bowl, combine the cooled quinoa, chopped tomatoes, grated garlic, chopped mint, zest of lemon, finely chopped red onion, roughly chopped parsley and chopped feta if using. Give everything a really good toss
In a screw top jar with a tight fitting lid, pour in the olive oil and lemon juice, pop the lid on and shake, shake, shake
Pour about 3/4 of dressing over salad and gently toss to mix
Serve Quinoa Tabbouli with extra dressing on the side
It is the perfectly light but filling salad for this crazy-hot time of year, I would gladly have it for dinner just as is, or as we had it last night, pilled on top of delicious home made Falafels smothered in greek yoghurt and a squirt or two of sweet chilli sauce, all wrapped in a pita bread and lightly toasted. So delicious.
Have a lovely day,
💖Fi
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