I love to make food from other cultures. Today I created a new spin on my one of my faves….Lebanese.
Homemade tabouli salad made with quinoa instead of bulghur, Lebanese meatballs, lemon zest hummus and cucumbers.
Healthy, fresh, delicious.
This is my version of Tabouli salad:
1 cup tri-colored quinoa
2 cups chicken broth
1 bunch fresh curly parsley
1 bunch fresh mint
1 head lacinato kale
1 box grape tomatoes, diced
Zest of 1 lemon
Juice of 2 lemons
Salt and pepper to taste
Bring quinoa to a boil in 2 cups of chicken broth. (You can use water instead, but I like the flavor the broth gives to the salad.) Reduce to low and simmer for 20 minutes. Transfer to a mixing bowl and place in refrigerator.
Wash all greens. Remove stems from the kale, and process the parsley, mint and kale in a food processor until minced. Dice grape tomatoes. Zest 1 lemon. Juice your remaining lemons, and toss all ingredients together with salt and pepper. I really like lemon, so I zest a little extra and then serve with a lemon wedge to drench the meal in yummy tartness.
This is high in protein, vitamins, fiber and antioxidants. You gotta love food that tastes great AND makes you glow!


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