Recipe by Marla Rottenstreich

Tabbouleh with a Twist

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy quinoa faux-tabbouleh salad checks all the boxes.

Ingredients

Salad

  • 1 cup cooked and cooled white or tricolor quinoa

  • 1 finely diced English cucumber

  • 2 cups halved cherry tomatoes

  • 1/2 cup finely diced celery

  • 1 cup finely diced fresh parsley (see note)

  • 1/2 cup chopped fresh mint (see note)

  • 1 cup thinly sliced scallions (about 5 to 6 scallions, checked)

  • 1 cup crumbled Ta’amti Feta Cheese (optional)

Dressing

Directions

1.

Mix up the salad ingredients in a large bowl and add dressing.

Notes:

The ratio of dry to fresh herbs is 1:3. Replace 1 cup of fresh parsley with 1/3 cup dried parsley.

Credits

Photo by Sara Goldstein

Tabbouleh with a Twist

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