Middle Eastern Tabbouleh Salad with Red Quinoa

Middle Eastern Tabbouleh Salad with Red Quinoa
Chef -
Serves - 5
Restaurant - moorjanid@gmail.com
Cook Time -


  • 1/2 cup wheat germ

    1/2 cup red quinoa, uncooked

    3-4 Tbsp red onion, finely chopped

    1/4 medium sized seedless english cucumber, chopped into bite size pieces

    1 cup cilantro with stems, finely chopped

    2 Tbsp pine nuts

    1 1/2 Tbsp black kalamata olives, sliced

    2 Tbsp green onion, finely chopped

    Salt & pepper (adjust as per taste)

    6-8 mint leaves, finely chopped

    1/4 - 1/3 cup lemon juice (adjust for taste)

    4 oz feta cheese, crumbled

    Lettuce and lemon slices for garnish


  • For the Wheat Germ preparation:

    In a bowl, add hot boiling water and then wheat germ. Make sure wheat germ is fully underwater. Cover and set aside for at-least 5 minutes. Strain and drain the wheat germ, and don't allow it be soupy.

    For the salad preparation:

    Cook the quinoa as per the instructions on the box. Drain and keep aside.

    Combine all ingredients, except salt & pepper. Line a serving bowl with lettuce and top with the tabbouleh salad. Top with salt & pepper.

    Chill in the refrigerator for at-least 2 hours, before serving.

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