Tabbouleh is traditionally made with Bulgur, but I like to make mine with Quinoa instead. I also like to add a leafy green to my tabbouleh like swiss chard, kale or spinach. It’s such a refreshing salad and easy to make. I like to serve it with romaine hearts (just how my mom would do it), over grilled chicken, salmon, on its own, or just about any way you prefer.
Product shown in picture
Spoon by Kiddobloom
Ingredients
- 1/2 cup uncooked quinoa (1 cup of filtered water to cook it)
- 2 cups thinly sliced romaine hearts
- 2 Red Swiss Chard leaves, stems removed
- 1 cup packed of cilantro, finely diced
- 20 mint leaves, finely diced
- 2 medium tomatoes, deseeded (about 1 cup small diced)
- 2 cups small diced cucumbers
- 1/4 cup of freshly squeezed lemon juice
- 1/4 cup of oil of choice, I used avocado oil
- 1 teaspoon of salt (optional: if you want to leave the salt out, may spoon some of the tabbouleh into a separate bowl without the added salt).
Instructions
Cook the quinoa. For instructions, please refer to my How to Cook Quinoa page.
Set the quinoa aside to allow it to cool slightly.
Thoroughly wash, dry, and thinly slice the romaine heart, red swiss chard, cilantro, and the mint leaves. Place them in a large bowl.
Add the Quinoa to the bowl with the greens. Mix everything together.
Thoroughly wash, dry and small dice the tomatoes and cucumbers. I like to deseed the tomatoes since they can cause the salad to become watery. Add these to the bowl.
To a small bowl, add the oil and lemon juice. Mix the two together with a fork until they are well combined. Add 1 teaspoon of salt and mix.
Note: You may spoon some of the salad without the added salt into your little one’s bowl, then add the salt to the salad in the bowl, to taste, for the rest of the family.
Add the oil and lemon vinaigrette to the tabbouleh.
Mix everything together and Enjoy!
