During summertime, making fresh salad is an easy, healthy meal you can prepare in the morning and store in the fridge while you are at the beach. The problem is that you often want to put too many ingredients that your salads look alike each other day after day. I have decided to make a tabouli, different from the Lebanese version, but using some of the basics. I make mine with quinoa or bulgur, both rich of fibers and proteins. The first time I made a green version, but you can always switch the cucumber for yellow bell peppers.
Prepare in advance the quinoa. Mix it with 2 cups of water, the bouillon cube and the garlic. Quinoa will absorb the remain water from the dressing and the veggies. Let it cool down while you chop all the other ingredients and prepare the dressing. Mix all together and store it in the fridge an hour before serving as the main dish or as a side.
You should love the freshness of this salad given by the herbs.
Serving for 6
2 cups of quinoa or bulgur
1 bouillon cube
1 garlic clove
1 cucumber
3 avocados
1 cup of fresh cut mint and cilantro
1 tsp black pepper
For the dressing
1/3cup soy sauce
1/3cup lemon juice
1 tsp sugar
1/2 green chili
Urban food-crawl 