Dressed up Tabouli (with a raw option)

You know I love a good salad. It’s my favourite thing to eat for lunch. BUT I do not like boring salads and I like to make a lot of different salads a lot. And one of my favourite things to do is to put a new spin on a previously loved salad.

I didn’t really change this much, just a couple of little tweaks.

Tabouli Salad (serves 4) raw option included

3-4 cups mixed greens, washed

1 cup of quinoa, rinsed (use sprouted quinoa as a raw option)

1 cup of cherry tomatoes, halved (or 1 large tomato, chopped)

2 persian cucumbers, chopped (about 1 cup chopped cucumber)

1/4 cup of marinated artichoke hearts, chopped (omit this for a raw option)

1/4 cup of fresh mint, chopped

the juice of a lemon & if you happen to have a buddha’s hand – use the zest of this as well for your dressing:

salt & pepper to taste

**note – traditionally olive oil would be added to the dressing, but I felt it was not needed with the artichoke hearts, feel free to add some if you’d like

Start by cooking your quinoa in 2 cups of water for approximately 20 minutes or until the water is absorbed & cooked off. You can make the rest of the salad while this is cooking – once it’s done cooking, allow it to cool.

Mix all of the other ingredients (aside from the lettuce) in a bowl and allow this to sit and let the flavours meld.

Layer the lettuce in a bowl:

Add your quinoa:

Place everything else on top:

This is actually a very festive looking salad, making it a great option to bring to a family dinner to share during the holidays.

I’ve shared this recipe with one of my fav bloghops: Gluten Free Fridays & Raw Food Thursdays

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