A friend and I have lately been lamenting/joking about how having kids has stolen some of our IQ. I wouldn’t have it any other way, of course. But with all the antioxidants in this Tabbouleh Salad I had for lunch, I’m hoping what functioning neurons are left might be sharpened!
There are so many different Tabbouleh recipes out there, but below is how I typically make mine–full of fresh garden veggies and herbs. It’s such a satisfying way to eat your veggies, especially if you let it sit in the fridge for a few hours (or even a day) and let the flavors marry. The lemony vinaigrette makes everything pop and the feta cheese adds creaminess.
This is the perfect, light summer lunch or side dish for dinner. Enjoy!Print
Garden Fresh Tabbouleh Salad is a great way to use up veggies and eat on a delicious bowl of healthy goodness all week long!
- 2 cups cooked quinoa or whole wheat cous cous
- 1 cup diced cherry tomatoes, seeded
- 1 small cucumber, seeded and diced
- 2 bell peppers, seeded and diced (I used a yellow and an orange)
- 1/3 packed cup of fresh parsley, minced (or any combo of your favorite herbs, like mint and basil)
- 1–2 garlic cloves, peeled and minced
- juice of one lemon
- 3–4 tablespoons olive oil
- salt and pepper, to taste
- crumbled feta cheese (optional, to sprinkle on top before serving)
- Combine the quinoa, tomatoes, cucumber, peppers, herbs, and garlic.
- Then, squeeze the lemon and drizzle the olive oil over the top and stir.
- Lastly, season with salt and pepper to taste.
- Leave out the feta cheese until ready to serve and then sprinkle some over the top of each bowl. Store in the refrigerator for up to about 3-5 days.