Tabbouleh is a traditional dish from Lebanon and it is usually made with bulgur. I chose to make a slightly healthier version, higher in protein and fiber: with white quinoa and mung beans.
What I love about this dish is the multitude of veggies and the unexpected blend of flavors between mint, parsley and soaked beans in the juices of the vegetables. It is a perfect summer dish and so colorful!
- boiled mung beans
- boiled quinoa
- fresh salad (I used iceberg, some red tiny salad from my garden and rukola)
- fresh mint
- spring garlic
- sheep cheese
- fresh or frozen parsley
- lemon, salt and olive oil
You can use any other veggies or salad types, this is a meal in which you can be very inventive. Just don’t cut out the mint, parley, tomatoes, quinoa and olive oil + lemon.
If you would like to check my other low carb meal, you can visit the page here.