Tabooleh Salad which is also known as Jerusalem Salad is a staple in the middleeast, I haven't met a person that did not love this salad. It's very refreshing on a hot summer day, pair it with a protein you can make it into a full meal.
Tabooleh salad is usually made with lots of parsley, and has bulgur in it. I added a few ingredients and swapped the bulgur for Quinoa. Let's not forget to add lots of lemon which makes it the perfect bite!
Just make sure to make this salad ahead of time bc takes lots of chopping, or you can use a short cut and use a food processor just make sure not to over blend.
Prep time
20-25 min
Cook time
15 min
Ingredients
3 bundles of parsley
1 bundle of cilantro
1 1/2 cups of kale
3 roma tomatoes with the seeds removed
2 big lemons or 3-4 small lemons
1/2 small white onion
4-6 springs of green onion
3-4 Persian cucumbers
1/4 - 1/3 cup of olive oil
1/2 cup of dry Quinoa
3 mini bell peppers
Salt to taste
Directions
Rinse Quinoa with cold water, then saute in a tsp of olive oil, dash of salt, add a cup of water, cover the pot let it cook on med low till its tender and dry. Turn off heat and add the juice of half a lemon and let it cool.
Chop up the rest of the ingredients very fine, then add the olive oil, juice of a big lemon and dash of salt, you can also peel and chop half a lemon and add it to the salad, but this is completely optional.
Then add the cooled Quinoa mix and serve.
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