Seaweed Tabbouleh

Seaweed Tabbouleh is a refreshing twist on the traditional Lebanese dish, combining nutrient-rich seaweed with aromatic herbs and vegetables. This vegan seafood-inspired dish is light yet packed with flavor, making it a perfect addition to any meal.

Ingredients

• Quinoa - 100 grams
• Dried seaweed (nori or wakame) - 20 grams
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Red onion - 1/4, finely chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water and then cook it according to package instructions. Typically, this involves boiling it in double the amount of water until fluffy, about 15 minutes.
2. While the quinoa is cooking, soak the dried seaweed in warm water for about 5-10 minutes until it softens, then drain and chop it into small pieces.
3. In a large mixing bowl, combine the cooked quinoa, chopped seaweed, parsley, mint, diced tomato, cucumber, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
5. Pour the dressing over the quinoa mixture and toss everything together until well combined.
6. Let the tabbouleh sit for 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from seaweed and fresh vegetables.
• High in fiber, which aids digestion and promotes gut health.

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