Make the mighty popular tabbouleh salad at home with wheat germ, red quinoa, veggies and nuts.
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
For the Wheat Germ preparation:
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.
For the salad preparation:
Cook the quinoa as per the instructions on the box. Drain and keep aside.
Combine all ingredients, except salt & pepper.
Line a serving bowl with lettuce and top with the tabbouleh salad.
Top with salt & pepper.
Chill in the refrigerator for at-least 2 hours, before serving.
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