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, ideal for summer barbecues, picnics or to serve on a buffet
Cooling Time: 25 minutes
Serves: 4 to 6
- 3/4 cup (175 mL) quinoa, rinsed
- 1-1/2 cups (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 cups (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; 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: For extra flavour add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper 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