My new favorite recipe for potlucks and summer bbq! My darling sister-in-law Leslie, made this dish for a memorial day potluck and it was a big hit!
I never knew I liked Taboulleh so much! I couldn’t get over how easy it was to make and how delicious it turned out!
Fresh, light, and energizing, this quinoa tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm pita, kale salad , and hummus to round out a lovely vegetarian meal. By the way.......I loved the quinoa, but you could use any type of grain you prefer.
Recipe Inspiration: CLEAN
- 2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)
- 1/4 cup currants
- 1/4 cup chopped raw almonds
- 1/2 cup diced carrots
- 1/4 cup chopped mint
- 1/4 cup chopped scallions
- 1/4 cup chopped parsley
- 1/4 cup lime juice
- 1 teaspoon agave
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 cup olive oil
Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.
Note: I did all of the chopping and dicing in a food processor.