This recipe is adapted from the classic Mediterranean tabbouleh salad which is made with couscous. Quinoa together with chickpeas make this a protein packed salad. Being more wholesome, this is great as a lunch main course or evening snack. If you want to add the dressing ahead and have it ready to eat, avoid the lettuce.
I like to play around with the ingredients and add some pomegranate or add some kidney beans as well. Replace quinoa with millets, amaranth or barley depending on what you have lying around. The feta cheese adds a nice Greek touch to the dish. However, for a vegan version, omit the cheese. To add some crunch and texture, throw in some toasted nuts of your choice.
What you need-
¼ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp orange juice
1 clove garlic, minced (optional)
Sea Salt and freshly cracked pepper
Putting it all together-
1. In a bowl combine all the ingredients for the salad.
2. Whisk the ingredients for the dressing together in another small bowl.
3. Combine and adjust the seasoning and tartness.
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