Quinoa and Yellow Tomato Tabbouleh Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
This gluten-free, high-protein grain salad, like my usual tabbouleh, is based on Jane Brody’s excellent recipe in The Good Food Book.
Fresh juice of ½ lemon
3 tablespoons olive oil
¼ teaspoon each ground cumin and dried crumbled oregano
Large pinch salt
Pinch each ground allspice and coriander (optional)
Black pepper to taste
1 cup quinoa, steamed and cooled
1 large yellow tomato, diced
4 scallions, sliced
1 large handful each parsley, cilantro and mint, finely chopped
In a small bowl, whisk together the lemon juice, oil and seasonings. In a medium bowl, toss the quinoa with the tomato, scallions and herbs. Drizzle with dressing.
Find out more about this recipe on Mom Appetit's blog.