Strawberry Tabbouleh

Categories: salad

Ingredients

• 3/4 cup Bulgur wheat or quinoa
• 1 clove garlic, minced
• 3 green onions, thinly sliced
• 1 pint fresh strawberries, diced
• 1/2 cup finely chopped parsley
• Zest and juice of 1 lemon, or more to taste
• 1/4 cup extra-virgin olive oil
• 1 Tbsp. red wine vinegar
• 1/2 to 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper, or to taste
• 1/2 cup crumbed feta cheese, optional

Directions

1. Prepare bulgur or quinoa according to package directions. Add the garlic to the cooked bulgur (or quinoa) and fluff with a fork. Set aside to cool.
2. In a large bowl, combine the green onions, strawberries, cucumbers, mint, parsley and lemon zest. Toss gently to combine.
3. In a small bowl, whisk together the lemon juice, olive oil, vinegar, salt and pepper. Pour mixture over bulgur and stir to combine. Add bulgur to strawberry mixture and mix gently, but thoroughly. Sprinkle with cheese if sing. Serve chilled or at room temperature.

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