Wonderful Wheat-free Tabouli Salad
Classic Middle Eastern salad using millet or quinoa instead of the traditional cracked wheat. Serve with bibb or romaine lettuce leaves for scooping, and kalamata olives on the side.
|1 C||millet or quinoa|
|1 lb||firm, ripe, fresh tomatoes, cubed|
|1||firm cucumber, preferably seedless, peeled and cubed|
|3||green onions, thinly sliced|
|1 C||chopped fresh parsley|
|¼ C||chopped fresh mint|
|½ C||extra virgin olive oil|
|sea salt and fresh ground pepper, to taste|
|½ C||pine nuts, toasted lightly|
Rinse, soak and cook the millet or quinoa in 2 C water until just underdone, so that it is still a little crunchy. Let cool. Combine all ingredients; correct seasoning, adding more lemon juice if desired. Chill and serve.
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