I’m trying to make a different interesting, seasonal salad each week so I’m paying attention to ingredients that I normally wouldn’t. I saw the fenugreek by the herbs when I was picking up some parsley and bought it home to figure out how I could make a salad out of it.
I thought it would replace parsley nicely in a Tabbouleh like Salad so this is what I came up with. But if you don’t have Fenugreek, just use the more traditional parsley.
Quinoa Tabbouleh Salad
- 1 cup Quinoa
- 2 small or 1 large tomato
- 1 bunch of fenugreek leaves (or parsley)
- half a cucumber (or two baby cucumbers)
- juice of 1 lemon
- 6 tablespoons extra virgin olive oil
- salt and pepper
- Cook Quinoa according to package instructions and let cool.
- Mix with chopped tomato, cucumber and fenugreek.
- Mix the remaining ingredients together either in a small bowl and whisk or in a small container with a lid and then shake until the dressing looks uniform and creamy.
- Add the dressing to the Quinoa mixture.
- Use rice, barley or bulger instead of the Quinoa
- Use parsley or a mixture of green herbs (dill, basil etc) instead of the fenugreek
Did they eat it?
Nicole (12 months): liked it but had a hard time picking it up
Gordie (3.5 years): I bribed him to try two pieces of Quinoa. Said it was good but wouldn’t try any more.
Deb: Nice and fresh.
Stephen: Good. The fenugreek flavor isn’t too over powering.
Dana: This salad felt nice and light. It was a nice break from some heavier winter salads. The fenugreek has a bit of a bitter taste but you can counteract that with a bit of salt.