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
- 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
-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!
**Best if eaten within 3-4 days.