Fresh, light and perfect on its own or as a side dish; this tasty version of tabbouleh salad uses nutty quinoa, edamame, local herbs and vegetables. It’s a make-ahead salad, perfect for summer barbecues, picnics or to serve on a buffet. 

Recipe Tags:

Cooling Time: 25 minutes

Preparation Time:

Cooking Time:

Serves: 4 to 6

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Ingredients

  • 3/4 cup (175 mL) quinoa, rinsed
  • 1-1/2 cups (375 mL) frozen Ontario Edamame
  • 3 tbsp (45 mL) each fresh lemon juice and olive oil
  • 1-1/2 tsp (7 mL) ground sumac
  • 1/2 tsp (2 mL) salt
  • 2 cloves Ontario Garlic, pressed
  • 2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)
  • 1 cup (250 mL) minced fresh Ontario Parsley Leaves
  • 1/2 cup (125 mL) thinly sliced Ontario Green Onions
  • 1/3 cup (75 mL) chopped fresh Ontario Mint Leaves

Instructions

In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.

In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes, parsley, onions and mint; toss to combine. 

Tip: Add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper flakes, to taste.  

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 7 grams
  • FAT: 10 grams
  • CARBOHYDRATE: 22 grams
  • CALORIES: 198
  • FIBRE: 3 grams   
  • SODIUM: 230 mg