Whether you call this Tabouli, Tabbouleh, or Tabbouli, this hearty, filling and refreshing salad is sure to help you detox from your filling Thanksgiving meal. Aside from the clean Mediterranean flavors this dish can offer, it celebrates freshness, wholesomeness, and diversity. There are so many ways to keep this strictly raw, vegan and gluten free, but I like to propose this recipe as a nice alternative to that turkey casserole, turkey chili, turkey sandwiches or turkey shepherd’s pie recipe to use up that wonderful lean bird you may eat with your family for Thanksgiving. It is filled with fiber, flavor, and fabulous nutrients to help you stay lean into the holiday season. Enjoy!
(Fit2bWell Tip: Try substituting quinoa with other high protein, high fiber seeds or grains for some texture and earthiness like chia, bulgur, farro. None of the above? Brown rice can be considered as well! Don’t have leftover turkey? Don’t worry. You can make this meal with any protein you desire)
Serves 4 (approx 1 3/4 cup)
1 3/4 cups water
1 cup uncooked quinoa
1 cup coarsely chopped tomato
1 cup chopped fresh mint or parsley
1 cup chopped cucumber
1 cup leftover diced turkey, reheated
½ cup fresh lemon juice
2 tablespoons chopped green onions
2 tablespoon extra-virgin olive oil
Salt, pepper, red pepper flakes to taste
Combine water and quinoa in a medium saucepan. Bring to a boil. Cover then reduce heat. Simmer for 20 minutes or until liquid is absorbed. Remove from heat; Stir in tomato and remaining ingredients. Cover and let stand in fridge for 20min. Re-heat your leftover turkey from Thanksgiving. Dice it and stir the warm meat with the cold salad just prior to eating. Delish!