Over the years I’ve never cared for the taste of tabouli. But this recipe is different … it’s not your typical tabouli salad. I call it, Tabouli Supreme!
In addition, you won’t see many measurements listed in the recipe below. Just follow the preparations steps, and based on your personal taste and preferences you can adjust how much of each ingredient as you choose.
Tabouli Salad Recipe
Equipment Needed: None
Yield: approx 6 cups
- Cucumber, diced
- Red, orange or yellow peppers, diced
- 1 clove garlic, diced
- 2 green onions, chopped into small pieces
- Red onion, diced
- Parsley, chopped
- Cilantro, chopped
- Habanero, remove seeds and dice
- Juice of 1 lemon
- 1 tablespoon miso
- Olive oil
- Apple cider vinegar
- Lentil and/or mung bean sprouts
- Salt and Pepper
- Dash of cayenne
** You may want to omit some of the above or add more veggies, such as diced zucchini, tomato, dice ginger, etc.
- Prepare quinoa: 1 cup quinoa, 2 cups of water, bring to boil, reduce heat and simmer for 10 minutes. Place in large glass bowl and allow it to cool down. Or soak quinoa over nite, drain and rinse, and allow it to sprout and use raw rather than cooking.
- Add veggies, parsley, cilantro, sprouts, and garlic to bowl.
- Add juice of 1 lemon.
- In a separate, small bowl mix apple cider vinegar, olive oil, and miso together, then pour over salad. Personally, I like the salad to have a little bite and the apple cider vinegar does the trick.
- Salt, pepper and a dash of cayenne.
- Mix well together, then cut up avocado.
- Enjoy, store in glass container in refrigerator.
If you’ve enjoyed this post, Tabouli Salad Recipe, leave a comment below:
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