FERMENTED SEAWEED TABOULEH RECIPE BY 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. 

(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.