The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

The annatto seeds can be ground into a powder, made into a paste or used to infuse oil.

Because of its gorgeous crimson color, annatto seeds can be used as a food coloring or dye with color ranging from yellow to deep orange.

When infused in oil, the annatto seeds lend a slightly sweet peppery taste. It’s a common ingredient in yellow rice dishes and can be a substitute for saffron. Achiote Oil is wonderful when incorporated into marinades.

Making Achiote Oil

• Gently simmer annatto seeds in olive oil (do not over heat)
• Strain and discard the seeds from the oil
• Store in a jar with a tight fitting lid at room temperature for 5 days or up to 2 weeks in the refrigerator

Achiote Oil is commonly used to flavor Latin-American rice dishes, such as Arroz Con Pollo. I’m looking forward to incorporating it into pastas and baked goods. The color is gorgeous!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Achiote Oil (made from Annatto Seeds)

Achiote Oil has a slightly sweet peppery taste. It's a common ingredient in yellow rice dishes and can be a substitute for saffron.

Cook Time 5 minutes minutes

Ingredients

• 1/2 cup olive oil can substitute vegetable oil
• 2 Tablespoons annatto seeds

Instructions

• Gently warm the annatto seeds in olive oil over medium heat just until the seeds begin to bubble, about 5 minutes. Remove from heat and allow to cool. Strain and discard seeds. Store the oil in covered jar for up to 5 days.

  DO NOT OVER HEAT THE OIL. It will spoil and turn bitter.

Notes

Do not substitute ground annatto seeds to make the oil.

The post Easy Achiote Oil (made from Annatto Seeds) appeared first on Lemony Thyme.

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor.

It all begins with oven roasted garlic. You’ll need one whole head of garlic, but you might want to roast two to have an extra on hand. Oven roasted garlic is fabulous in dips, as a spread, added to soups, or rubbed under chicken skin.

Here’s a link on How to Oven Roast Garlic.

For this vinaigrette, the ingredients are very straight forward. Garlic of course, fresh squeezed lemon juice, honey, red wine vinegar, olive oil and a pinch of salt.

Once the garlic is roasted, allow it to cool then squeeze it right into the remaining vinaigrette ingredients. I like to use a jar with a tight fitting lid. Just give the mixture a nice shake and pour over your favorite salad.

This Roasted Garlic Lemon Vinaigrette is a star ingredient in Insalata Chicken Florentine. It brings a wonderful full bodied taste and feel to your favorite salad. I hope you’ll give it a try.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Roasted Garlic Lemon Vinaigrette

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor

Course Dressing

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1 head garlic top cut off
• 3/4 cup plus 2 Tablespoons olive oil
• 1/4 cup red wine vinegar
• 3 Tablespoons honey
• 1/2 lemon, juiced
• 1/2 teaspoon salt

Instructions

• Preheat oven to 400° F. Cut top off head of garlic, drizzle with 2 Tablespoons olive oil. Wrap in aluminum foil and roast for 45 minutes. Allow to cool, then squeeze garlic out of head into jar. Add remaining vinaigrette ingredients, cover and shake well to combine. Store in refrigerator for up to 1 weeks.

The post Roasted Garlic Lemon Vinaigrette appeared first on Lemony Thyme.

It’s slightly sweet with the perfect tangy love and will make your baby greens dance.

And it takes all of 3 minutes to make.

What are you waiting for?

Key Ingredients

• Olive Oil – In this recipe you’ll want a mild neutral oil vs. an EVOO
• White Balsamic Vinegar – available in some grocery stores but you may need to pay a visit to a specialty store for more variety
• Honey or Maple Syrup – you can play with which you prefer depending on the flavor profile you’re looking for or the type of salad
• Salt & pepper – keep it simple for this base recipe

Optional Ingredients

• Citrus Juice – adding one Tablespoon of fresh lemon, orange or even grapefruit juice gives you a lovely citrus flavor
• Shallot – adding fine diced shallot gives you a bit of a bite without overpowering the vinaigrette like garlic would do
• Dijon Mustard – one Tablespoon of Dijon transforms this dressing into a creamy extra tangy dressing
• Mayonnaise or Greek Yogurt – replace half of the olive oil with either mayonnaise or Greek yogurt for a super cream vinaigrette
• Fresh Herbs – because this vinaigrette has a sweet side I would use fresh herbs like Lemony Thyme, Tarragon, or Basil

Specialty olive oil & balsamic vinegar stores are popping up all around us. We even have vendors at our local farmers market who sell a nice variety of flavored oils & vinegars.

If you’ve never visited one of these tasting stores, I highly recommend it! And if you’re lucky the store representative will help you make some really great flavor pairings.

Blueberry Basil anyone? Orange Ginger? How about Wild Mushroom & Sage?

This white balsamic dressing is so versatile. It can take a simple bowl of mixed greens and make it the talk of the table.

White Balsamic Vinaigrette is perfect with our Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Super Simple White Balsamic Vinaigrette

You'll want this Super Simple White Balsamic Vinaigrette in your salad dressing rotation! It's slightly sweet with the perfect tangy love.

Course Dressing

Prep Time 3 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup neutral olive oil
• 1/4 cup white balsamic vinegar or more to taste
• 2 Tablespoons honey or maple syrup
• salt & pepper to taste

Instructions

• Combine all ingredients in a jar with a tight fitting lid. Shake well. Store in refrigerator for up to a month.

The post Super Simple White Balsamic Vinaigrette Recipe appeared first on Lemony Thyme.

Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!

I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.

All of the ingredients go into your food processor, making this dressing quick & easy to make. I have a mini KitchenAid Food Chopper that I use almost daily. One of my most treasured kitchen appliances!

Homemade is better.

Especially homemade salad dressings. No chemicals or preservatives.

Just real good ingredients.

Garlic, shallot, lemon zest and a touch of honey infuse a base of extra virgin olive oil and red wine vinegar. Fresh basil and oregano add familiar Greek flavor. While the feta cheese adds a nice salty finish.

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer! Give our Greek Salad or Mediterranean Chopped Salad a try.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quick Greek Red Wine & Feta Vinaigrette

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer!

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 zest of one lemon
• 1 shallot
• 1 clove garlic
• 2 Tablespoons fresh oregano leaves
• 1/4 cup fresh basil leaves
• 1/4 cup feta cheese
• salt & pepper to taste

Instructions

• Combine all ingredients except feta, salt & pepper in bowl of a food processor. Purée. Add in feta and pulse until creamy, but with small pieces of feta still visible. Season with salt & pepper to taste.

The post Quick Greek Red Wine & Feta Vinaigrette appeared first on Lemony Thyme.

Oh my!

Roasted Beets are such a treat for me. While I love traditional red beets, when I find the golden variety I feel special.

Their sweet earthy flavor makes them the perfect salad topper, veggie burger binder, savory soup enhancer, and super creamy dip ingredient.

This Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

To prepare the beets, simply roast them drizzled in olive oil and wrapped in foil for 45 minutes!

There are so many variations of hummus, each with its own personality and flavor profile, all pretty easy to prepare.

One of my favorites is sweet potato hummus, but I’ve always loved a good classic hummus as well.

Most of our grazing boards also include Hummus of one variety or another!

Roasted Golden Beet Hummus is such a lovely light snack, wonderful for Summer Thyme (pairs nicely with Summer Thyme Sangria too).

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Roasted Golden Beet Hummus

Roasted Golden Beet Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Beets

• 3 medium beets peeled and quartered
• 1 teaspoon olive oil
• salt & pepper

For the Hummus

• 3 medium roasted beets
• 2 cloves garlic
• 1/4 cup tahini
• 2 Tablespoons olive oil
• 1 lemon juice only
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt or more to taste
• 1/4 teaspoon black pepper or more to taste

Instructions

For the Beets

• Preheat oven to 400° F. Place quartered beets on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until beets are tender when poked with a fork. Allow to cool to room temperature or refrigerate until ready to use.

For the Hummus

• Cut one beet quarter into small cubes and reserve. Place reamaining roasted beets and all balance of ingredients into a food processor or high powered blender. Blend until pureed. Can add a tablespoon or two of cold water if too thick. Season with salt and pepper to taste.
• Serve in a bowl, sprinkled with beet cubes. Serve with favorite veggie sticks or crackers. Wonderful as a sandwich spread.

The post Roasted Golden Beet Hummus appeared first on Lemony Thyme.

Move over cauliflower and Brussels sprouts, broccoli is making a comeback in this house!

Oven roasted, crispy-edged, parmesan-crusted, lemon-zested broccoli is THE best!!

You can serve it as an appetizer (hello…roasted Brussels sprouts are on nearly every appetizer menu).

You should definitely make it your go-to side dish. And Crispy Roasted Broccoli is more than happy stealing the show for any vegetarian meal!

If you generally cook one head of broccoli, make it two. If two is your go-to you’ll want 3 or even 4 heads.

Trust me.

You’ll want to dig in as soon as it’s out of the oven and this Crispy Parmesan Roasted Broccoli will disappear in a hurry.

To begin, cut broccoli into medium to large sized florets.

Drizzle a large baking sheet with a few tablespoons of extra virgin olive oil, then sprinkle with shredded parmesan cheese and black pepper.

Place florets in a single layer on prepared baking sheet, drizzle with a little more olive oil and a sprinkle of salt and pepper.

Roast at 450 degrees F. for 15-20 minutes until edges begin to brown.

Best served fresh from the oven, lightly sprinkled with lemon zest and shredded parmesan cheese. Hand everyone a fork and dig in or serve as your new BFF side dish!

Crispy Parmesan Roasted Broccoli is special.

Seriously, even our kids can’t get enough of it.

There’s something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Crispy Parmesan Roasted Broccoli

There's something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

Course Appetizer, Side Dish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound fresh broccoli cut into medium sized florets
• 4 Tablespoons extra virgin olive oil divided
• 1/3 cup finely shredded parmesan cheese divided
• freshly cracked black pepper
• salt
• lemon zest and shredded parmesan cheese to serve

Instructions

• Preheat oven to 450° F. Drizzle 2 Tbl. olive oil onto a large rimmed baking sheet. Sprinkle with 1/4 cup shredded parmesan cheese and freshly cracked black pepper. Top with single layer of broccoli florets. Drizzle with remaining olive oil, parmesan cheese, salt and pepper.
• Roast broccoli in oven for 15 minutes or until edges begin to brown. Remove from oven and transfer to a serving bowl. Sprinkle with lemon zest and shredded parmesan cheese. Best served immediately.

The post Crispy Parmesan Roasted Broccoli appeared first on Lemony Thyme.

Flavor wow!

I have a confession.

I’m beginning to love chicken wings almost as much as I do meatballs! And that’s a lot!

There are so many incredible flavor profiles to play with, all satisfyingly delicious.

I do believe I’m talking myself into a new personal challenge… although I need to keep it manageable.

After all, March Meatball Madness pushed me right to my limit. And 30-Days of Grilled Cheese Sandwiches was pretty hard to beat.

Let’s go with 5 New Chicken Wing Recipes over the next five weeks.

I’m imagining you nodding along in approval, a few high fives, my husband doing the Tiger fist pump, my sister doing the happy dance.

It’s gonna be great!!

And it’s going to begin with these Crispy Greek Chicken Wings {with Lemon, Garlic & Feta}.

There are two things I love about these wings. The classic mediterranean flavors are to die for and that they are baked to perfection, not fried!

The Marinade

They begin with a simple marinade of lemon juice, lemon zest, garlic, oregano, salt, pepper and olive oil.

Let’s talk about oregano for a minute.

I have several favorite fresh herbs, the Simon & Garfunkel (as I affectionately call my top 4), closely followed by oregano.

I wanted to include the two above pictures to show how easy it is to dry your own herbs. In less than two weeks freshly picked oregano stems become these wonderfully brittle bouquets. And while I do love it fresh, dried oregano packs so much flavor and is perfect in marinades, dressings, and savory dishes.

If interested, you can find my Fresh Herb How-To for tips on growing, harvesting, using, storing, freezing and drying.

The Method

After a couple of hours in the marinade (or overnight for maximum flavor), the wings are baked at 400 degrees F. until deep golden brown and crispy – about an hour.

At this point the wings are absolutely amazing! However drizzle them with Greek dressing and a sprinkle of feta cheese… It’ll take them over the top.

Serious flavor happiness.

These Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} are crispy on the outside, juicy on the inside, and bursting with bright flavors.

Make them for your next family gathering or keep them all to yourself! Either way they are sure to bring happiness your way.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Crispy Greek Chicken Wings {with Lemon, Garlic and Feta}

These Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} are crispy on the outside, juicy on the inside, and bursting with bright flavors. Make them for your next family gathering or keep them all to yourself! Either way they are sure to bring happiness your way.

Course Entree or Appetizer

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Marinade Time 2 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 pounds chicken wings flats & drumettes separated

For the Marinade

• 1 cup extra virgin olive oil
• 2 lemons juice & zest
• 8 cloves garlic fine chopped
• 2 Tablespoon dried oregano
• 2 Tablespoon freshly ground black pepper
• 2 teaspoon salt

To Serve

• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley chopped
• 1/2 cup reserved marinade see above

Instructions

For the Marinade

• Combine all marinade ingredients. Place chicken wings in a bowl. Pour half of marinade over chicken and toss to coat well. Cover bowl and place in refrigerator for 2-12 hours. Reserve remaining marinade to use as dressing when serving.

Prepare Chicken

• Preheat oven to 400° F. Line two large baking sheets with aluminum foil and place rack in each. Arrange marinated chicken wings on racks. Bake until deep golden and crispy, about an hour, rotating pans from top to bottom rack once or twice during cooking.

To Serve

• Arrange cooked chicken wings on a platter. Generously drizzle with reserved marinade, chopped fresh parsley and crumbled feta cheese. Enjoy!

Notes

Marinade Time – minimum of 2 hours or overnight for maximum flavor.
   Servings – 4 Entree servings, 8 Appetizer servings.

The post Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} appeared first on Lemony Thyme.

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.

Truth.

We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!

Course Salad

Cuisine Meiterranean

Prep Time 20 minutes minutes

Servings 6

Ingredients

For the Mediterranean Chopped Salad

• 4 cups iceburg lettuce chopped
• 2 hearts of romaine chopped
• 1 cup castelvetrano or kalamata olives sliced
• 1 16 ounce can chickpeas rinsed and drained
• 1 small red onion fine diced
• 2 persian cucumbers diced
• 1 pint cherry tomatoes halved
• 8 ounces feta cheese diced or crumbled
• 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

• 8 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 cup fresh oregano and parsley leaves stems discarded
• 1 teaspoon dried oregano
• 1 clove garlic

Instructions

For the Mediterranean Chopped Salad

• Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

• Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

The post Chopped Mediterranean Salad with Lemon Herb Vinaigrette appeared first on Lemony Thyme.

I wanted to make a gluten free version of Tabbouleh so included Quinoa! It’s perfect!

There’s something about Spring that makes me crave bright green flavors!

Which generally means I’m incorporating as many fresh herbs as possible.

Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion.

As with many classic dishes the variations are many.

My Tabouleh & Couscous Salad pictured above is so flavorful and delicious, it makes a wonderful side dish.

The Ingredients

This time around I wanted more bright green herb flavor in my tabbouleh so I incorporated loads of fresh parsley, cilantro and mint, as well as green onion and cucumber.

Making it Gluten Free

Simply swapping cooked quinoa for bulgar or couscous kept the same flavor profile but makes this Quinoa Tabbouleh gluten free.

For best results when cooking quinoa you should always rinse with water until the water runs clear.

I then lightly toast the rinsed quinoa in a dry skillet before boiling.

The result is tender quinoa that’s perfect in any number of dishes from Mushroom, Sausage & Sage Quinoa Stuffing to Quinoa & Raw Veggie Salad to Blueberry & Mango Quinoa Salad.

Why You’ll Love It

This Quinoa Tabbouleh is everything I hoped it would be.

It’s super healthy and a good source of protein, fiber and vitamin C. The layers of flavor are bright with fresh herbs, lemon, tomato and cucumber. And it’s beautiful and fresh and an absolute must-include with our Levantine Mezze.

I can hardly wait to graze my way through these incredible middle eastern flavors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quinoa Tabbouleh

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion. This gluten free version replaces bulgar with quinoa.

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup uncooked quinoa
• 2 cups fresh parsley stems discarded
• 1 cup fresh mint stems discarded
• 1 cup fresh cilantro (or parsley) stems discarded
• 2 cloves garlic chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 2 green onion thinly sliced
• 1 plum tomato fine diced
• 1 persian cucumber fine diced
• salt & pepper to taste

Instructions

• Rinse quinoa in a fine mesh strainer until water runs clear. Heat a skillet over medium-high heat. Add rinsed quinoa and stirring frequently lightly toast, 4-5 minutes. Add toasted quinoa to 1 cup water in saucepan. Bring to boil, then reduce heat to low and cook for 10-12 minutes until water is absorbed. Fluff with fork. Allow to cool.
• In the bowl of a food processor, add fresh herbs, garlic, lemon juice and olive oil. Finely chop mixture. In a bowl, stir chopped herb mixture with thinly sliced green onion, diced tomato and cucumber and 1 cup cooked quinoa. Season with salt & pepper to taste.

The post Quinoa Tabbouleh Gluten Free appeared first on Lemony Thyme.