Seaweed Tabouleh Recipe with Lily Feeds You!

Seaweed Tabouleh Recipe with Lily Feeds You!

Tabouleh is maybe the perfect food, now made more perfect with Fermented Seaweed Salad! Our kelp adds just a little bit of briny umami goodness and a boost of nourishment in this favorite summertime salad. 

Fermented Seaweed Tabouleh Recipe by Lily Feeds You

(Servings: approximately 4-5 servings)

Gluten Free, Vegan

Ingredients:

-1 cup quinoa, uncooked

-2 cups water

-Pinch of salt, plus more for finishing

-Lemon juice, 1-2 tbsp is a good place to start

-1/4 cup olive oil

-3 fresh tomatoes

-2 bunches of flat leaf parsley, finely chopped

-2 bunches of fresh mint leaves, finely chopped

-1/2 cup Atlantic Sea Farms fermented seaweed salad

Directions:

-Rinse uncooked quinoa through a fine mesh strainer until the water runs clear. This will help separate each grain.

-Add quinoa to a small pot with water & a pinch of salt, roughly 1/8 tsp, bring to a boil, then lower heat to simmer until water is absorbed, roughly 15 minutes.

-Remove from heat, fluff gently, cover, & let sit for 5 minutes. 

-Transfer quinoa to the refrigerator to cool.

-In the meantime, whisk together your dressing using lemon juice & olive oil, set aside.

-Cut tomatoes into bite sized pieces, discarding center seeds, & add to a mixing bowl along with your chopped parsley, chopped mint, Atlantic Sea Farms fermented seaweed salad, & cooled quinoa.

-Drizzle in your dressing & stir to evenly combine.

-Serve as is or let flavors marinate together for roughly 1 hour in the refrigerator & enjoy!

Notes:

**Best if eaten within 3-4 days.