Brown Rice And Red Quinoa Tabbouleh Salad

tabboulehsalad marsfoodservices image


  • 1 ⅓ heaping cup Ben's Original Whole Grain Brown Rice, prepared
  • 2 heaping Tbsp Red Quinoa, prepared
  • ½ cup Cucumber, diced
  • ½ cup Beefsteak Tomato, diced
  • 3 Tbsp Parsley, finely chopped
  • 1 Tbsp Mint, finely chopped
  • ¼ cup Green Onions, finely chopped
  • ½ ea Romaine Hearts, chopped
  • ¼ cup Garlic Lemon Dressing, subrecipe

Brown Rice And Red Quinoa Tabbouleh Salad

Makes: 4 servings


  1. In a large bowl, toss together brown rice and quinoa with cucumber, tomato, parsley, mint and green onions and half the dressing. Cover and chill.
  2. To serve, divide equally among four serving vessels. Serve tabbouleh salad onto a serving plate or a bed of romaine lettuce, or into a pita.

For Garlic Lemon Dressing:

  1. ¼ cup Olive Oil
  2. 2 Tbsp Lemon Juice
  3. ½ ea Garlic, minced
  4. ⅛ tsp Salt
  5. Pinch Ground Black Pepper

For Dressing:

  1. Prepare dressing by whisking together lemon juice, salt, pepper and garlic. Then slowly drizzle in olive oil in a thin stream while whisking vigorously.