Today, I live less than two hours from the capital but I am fairly certain there are few traditional Lebanese food offerings in my area. When I make it at home, my version replaces bulgur with red quinoa and with more grain than I recall in the original, plus the addition of garbanzos (chickpeas), it has been bulked up for the makings of a lunchtime main course or an hearty dinnertime side. The addition of flaxseed oil sneaks in some heart and brain-healthy omega-3s without compromising flavor.
INGREDIENTS:
1 3/4 cup Quinoa, Red
1/3 cup Lemon Juice
1/4 cup extra virgin olive oil
2 tablespoon flaxseed Oil
1/4 teaspoon Black Pepper
2 tablespoon lemon zest
1/3 cup fresh chives or green onions, chopped
1 1/2 cups parsley, fresh, roughly chopped
1 cup fresh mint, roughly chopped
20 grape tomatoes, sliced in half
1 1/2 cups garbanzos or chicpeas, drained and rinced
1/3 cup feta cheese
1 – Prepare quinoa according to package directions. When thoroughly cooked, set aside and cool thoroughly.
2 – Make dressing by whisking together lemon juice, olive and flaxseed oils, lemon zest, ground pepper.
3 – In large bowl, toss quinoa, parsley, mint, green onions, tomatoes and chickpeas together.
4 – Stir in dressing and mix to thoroughly combine.
5 – Gently toss in feta being careful to not break up into little pieces.
6 – Chill in refrigerator for one to twenty-four hours before serving.
Nutritional info created using ingredient compilation program and is deemed close but not exact.
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