Fresh, light and perfect on its own or as a side dish; this tasty version of tabbouleh salad uses nutty quinoa, edamame, local herbs and vegetables. It’s a make-ahead salad, perfect for summer barbecues, picnics or to serve on a buffet.
Cooling Time: 25 minutes
Servings: 4 to 6
- 3/4 cup (175 mL) quinoa, rinsed
- 1-1/2 cup (375 mL) frozen Ontario Edamame
- 3 tbsp (45 mL) each fresh lemon juice and olive oil
- 1-1/2 tsp (7 mL) ground sumac
- 1/2 tsp (2 mL) salt
- 2 cloves Ontario Garlic, pressed
- 2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)
- 1 cup (250 mL) minced fresh Ontario Parsley Leaves
- 1/2 cup (125 mL) thinly sliced Ontario Green Onions
- 1/3 cup (75 mL) chopped fresh Ontario Mint Leaves
In medium saucepan, over high heat, bring quinoa and 1-1/2 cup (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet and cool to room temperature, about 20 minutes.
In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes, parsley, onions and mint; toss to combine.
Tip: Add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red chili flakes, to taste.
1 Serving (When recipe serves 6):
- PROTEIN: 7 grams
- FAT: 10 grams
- CARBOHYDRATE: 22 grams
- CALORIES: 198
- FIBRE: 3 grams
- SODIUM: 230 mg