Not Your Average Tabouli Salad Recipes

TABOULI SALAD

Steps:

• Soak bulghur in water for 2 hours.
• Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
• Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
• Gently fold in the chopped tomatoes.
• Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].

QUINOA AND VEGETABLE TABOULI SALAD

Steps:

• In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
• In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
• Pour the dressing over the cooled quinoa and toss gently to combine.
• Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
• Cover and chill for 30-60 minutes to allow the flavors to blend.
• Enjoy!