This salad reminds me of Italy because all of the meals I ate there were made with a few simple and fresh ingredients. The dishes didn’t need much added to them because of their high quality components.
This fresh, light salad was inspired by the popular Mediterranean-Middle Eastern tabouli, which is traditionally made using bulgur wheat. In this recipe, the bulgur is replaced by quinoa, making it gluten free.
I hesitate to call any food my favorite, but I could eat this salad all day, every day. It’s dressed with Macadamia nut oil and fresh lemon juice which allows the raw flavors of the other ingredients to shine through. The sautéed and seasoned almonds add just the right amount of additional flavor. This salad is fresh and crunchy and oh so good! You will love it. Enjoy!
Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…
