You may be familiar with a quinoa tabbouleh, but using freekeh instead of quinoa is a new twist to this classic recipe. An ancient grain that is traditionally grown in Mediterranean and North African regions, freekeh comes from wheat harvested while still young and green followed by being roasted and rubbed to get it’s unique flavor. While not gluten free, it has more protein and twice as much fiber as quinoa which makes it nutrient dense. Try this recipe today to get a nutritious and fresh side dish to your next meal!
Makes: 4 Servings
- 1 Cup Freekeh, cracked or whole
- 1 English Cucumber, diced
- 2 Roma Tomatoes, gutted & diced
- 1 Lemon, zest & juice
- 1 Tbl Garlic Oil
- 1/2 Cup Fresh Mint, minced
- Salt & Pepper to taste
- Cook the freekeh according to the package directions. I used Bob’s Red Mill and found it very simple, it only took me 30 minutes to cook.
- While your freekeh is cooking, gut your tomatoes and dice them along with your cucumbers into bite size pieces. Add to a medium mixing bowl.
- Once your freekeh is done cooking remove from heat to chill. While chilling, mince your mint and add to the mixing bowl along with the garlic oil, seasonings and garlic oil.
- Once freekeh is chilled add to the mixing bowl and combine all together. Let sit for an hour to absorb flavors then serve chilled!
Credit: The Fresh Plate
Nutritional Information: Calories 99 / Carbohydrates 20 g / Fat 1 g / Protein 4 g / Sugar 2 g