Middle Eastern Tabbouleh Salad with Red Quinoa Recipe

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Middle Eastern Tabbouleh Salad with Red Quinoa
  • Chef:
    Restaurant: moorjanid@gmail.com
  • Recipe Servings: 5
  • Cook Time:

Make the mighty popular tabbouleh salad at home with wheat germ, red quinoa, veggies and nuts.

Ingredients of Middle Eastern Tabbouleh Salad with Red Quinoa

  • 1/2 cup wheat germ
  • 1/2 cup red quinoa, uncooked
  • 3-4 Tbsp red onion, finely chopped
  • 1/4 medium sized seedless english cucumber, chopped into bite size pieces
  • 1 cup cilantro with stems, finely chopped
  • 2 Tbsp pine nuts
  • 1 1/2 Tbsp black kalamata olives, sliced
  • 2 Tbsp green onion, finely chopped
  • Salt & pepper (adjust as per taste)
  • 6-8 mint leaves, finely chopped
  • 1/4 - 1/3 cup lemon juice (adjust for taste)
  • 4 oz feta cheese, crumbled
  • Lettuce and lemon slices for garnish

How to Make Middle Eastern Tabbouleh Salad with Red Quinoa

  1. For the Wheat Germ preparation:
  2. In a bowl, add hot boiling water and then wheat germ. Make sure wheat germ is fully underwater. Cover and set aside for at-least 5 minutes. Strain and drain the wheat germ, and don't allow it be soupy.
  3. For the salad preparation:
  4. Cook the quinoa as per the instructions on the box. Drain and keep aside.
  5. Combine all ingredients, except salt & pepper. Line a serving bowl with lettuce and top with the tabbouleh salad. Top with salt & pepper.
  6. Chill in the refrigerator for at-least 2 hours, before serving.
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