Tabbouleh is a fantastic, easy to make dish for days when it’s just too hot to cook. Why not bring this to a summer BBQ in place of the same old potato salad? Combining bulgar wheat and quinoa with fresh herbs, lemon juice and fresh pineapple this light salad is a nutritious, filling salad. This gorgeous tabbouleh would make a perfect addition to any plate- get ready for the compliments! Stop by The Corner for all of your Fresh, Organic ingredients…
Tropical Tabbouleh
(Serves 4-6)
-1 cup organic bulgar wheat
-1/2 cup red or black quinoa
-2 3/4 cups water
-1/3 cup red onion, minced
-1 cup pineapple, diced
-1/3 cup peppermint, minced
-1 Tbsp. parsley, minced
-Zest of 1 lemon
-1 lemon, juiced, to taste
-1/4 cup extra virgin olive oil
-1 tsp. salt, or to taste
-1/4 tsp. pepper
Combine bulgar wheat, quinoa, and water in a medium pot, cover, and bring to a boil. Reduce heat to simmer, and cook 20 minutes. Remove from heat, and let sit covered for 10 minutes, or until ready to use.
Once other ingredients are prepared, combine all ingredients in a large bowl, tossing the oil and lemon juice in at the end. Season with salt and pepper, and adjust to taste.
from foodfittnessfreshair.com
