Whole fresh food and bright bold flavours, this Quinoa Taboulleh Salad provides solid nutrition for the entire family. It is packed with plant-based protein, important vitamins and minerals, and a good dose of healthy fats.
Looking to kick your salad up a notch?
The not-so-well kept secret to elevating the flavour profile of any dish is by using Young Living Dietary Essential Oils (EO). Adding Parsley+ and Lemon+ essential oils turns this everyday salad to a dynamic refreshing and citrusy bowl of deliciousness!
1 cup organic quinoa
2 cups water
2 medium tomatoes, diced
1 red pepper, diced
1 medium carrot, diced
1/2 leek, diced
2 cups fresh parsley, chopped
1/2 lemon, squeezed for juice
1/4 cup good quality olive oil
1 tbsp balsamic vinegar
2 tbsp tahini
4 drops Parsley + essential oil
2 drops Lemon + essential oil
salt to taste
fresh black pepper to taste
How to create this delicious and nutritious Tabouli Salad:
Combine quinoa and water in a pot. Bring to a boil over medium heat, then reduce to a simmer and cook until all water is absorbed by the quinoa (about 10-20 min). Remove from heat and let pot sit covered for 10 minutes.
In a large bowl, mix together diced tomato, red pepper, carrot, leek, and chopped parsley.
Once the quinoa has cooled down, mix in olive oil, balsamic vinegar, lemon juice, and tahini.
Add Parsley + and Lemon + essential oils to the quinoa mixture. Combine well.
Add quinoa mixture to the large bowl of chopped veggies. Stir until combined.