Tabbouleh is a great recipe to start the year! It’s great for those on a gluten free diet, or otherwise. It just plain tastes yummy! I prefer to set aside time to make it a day before eating it.
As with all things with stevia in them, it tastes better after sitting overnight. If you want to avoid that, just use sugar instead of stevia in the dressing recipe. 🙂
This recipe serves 6-8 people, depending how hungry they are and what it’s paired with. We usually have several salads for a salad meal – a green leafy salad, a tuna waldorf salad, and tabbouleh.
1/2 c. finely diced carrots
1/2 c. dried currants
1/2 c. sliced green onions
1/2 c. finely chopped parsley/cilantro, OR 3 Tbsp. dried parsley
2/3 c. sliced almonds, lightly toasted
2 Tbsp. apple cider vinegar
1 Tbsp. freshly squeezed lemon juice
¼ cup olive oil
1 clove garlic, finely minced or use a garlic press
1/16 tsp. stevia extract powder (or 1 tsp. sugar)
1/8 tsp. curry powder
1/8 tsp. cloves
¼ tsp sea salt
Cook 1 c. dried quinoa in 2 c. water for 10 minutes, until white ring appears around the grains. Drain. Let cool. Chop vegetables and put in a medium sized bowl. Add the cool quinoa.
Use a jar to combine all the dressing ingredients. Shake till well mixed. Pour over salad and toss everything. Let sit a few hours before eating. Tastes better the second day.