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Try SavoraQuinoa Tabbouleh with Mint-Infused Oil
A fresh and flavorful twist on traditional tabbouleh, this recipe uses quinoa for a protein boost and a vibrant mint-infused oil to elevate the flavors. It's a light yet satisfying dish perfect as a side or a light meal.
Ingredients
- Quinoa1 cup
- Fresh mint leaves1 cup
- Extra virgin olive oil1/2 cup
- Fine bulgur1/4 cup
- Tomatoes2 medium
- Cucumber1 medium
- Fresh parsley1 cup
- Green onions4
- Lemon juice1/4 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Rinse the quinoa thoroughly and cook according to package directions. Let cool.
Prepare the mint-infused oil: Gently heat the olive oil in a small saucepan over low heat. Add the mint leaves and let them steep for about 15-20 minutes, being careful not to let the oil simmer or boil. Remove from heat and let cool completely. Strain the oil, discarding the mint leaves.
Soak the fine bulgur in hot water for about 15 minutes, or until softened. Drain well, pressing out any excess water.
Dice the tomatoes and cucumber into small, even pieces. Finely chop the parsley and green onions.
In a large bowl, combine the cooked quinoa, softened bulgur, diced tomatoes, cucumber, parsley, and green onions.
Pour the mint-infused oil and lemon juice over the salad. Season with salt and pepper to taste.
Toss everything together gently to combine. Let the tabbouleh sit for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy!
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