Whew! It’s been a hectic week so far so I’m gonna get right to it. Tabbouleh is a Levantine salad, served cold, and is generally made with bulgur. For this recipe I decided to switch things up and use quinoa, which still gave it a similar taste and texture, but with a little more protein. I then chose to ramp it up even more by adding edamame and sun dried tomatoes for a different twist. The recipe made for a perfect spring meal. Light, filling, and energizing. Great for keeping you on track for whatever your health goals may be.
Quinoa Tabbouleh Lettuce Wraps
1 cup quinoa (dry)
1/2 cup chopped sun dried tomatoes
1/4-1/2 cup chopped fresh parsley (based on your preference)
1-2 Tbsp dried basil (fresh would be better but I didn’t have any on hand)
Pinch of salt and fresh ground black pepper
1/4 cup olive oil
Juice and zest of half of lemon
Butter lettuce leaves (about 10)
1. Cook quinoa according to package and allow to cool to room temperature.
2. Combine the rest of the ingredients with the quinoa and mix well. Adjust seasoning to taste.
3. Let chill in the refrigerator for at least and hour for the flavors to combine.
4. When ready to serve, spread a layer of hummus inside the lettuce and scoop tabbouleh mixture on top. Pick up, wrap, eat!