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Panacea Brewing Company™

102 Old Eastwood Road #A5
Wilmington, NC, 28403
910 769 5591
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Panacea Brewing Company™

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Komubucha Fire Quinoa Tabbouleh Salad

March 2, 2018 Molly Prosser
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Around this time every winter, I start yearning for the summer sun and fresh fruits and veggies. To remind myself it's not too far off, I like to make big salads loaded with tomatoes, onions, and light dressings. One of my favorite salads to make it quinoa tabbouleh, a salad that is traditionally made with bulgar wheat, tomatoes, onions, herbs, olive oil, and lemon juice.

For my version, I decided to use Kombucha Fire, olive oil, and a squeeze of lemon juice as the dressing. Kombucha Fire gives a hint of garlicky, spicy flavor to this healthy dish. 

Ingredients:

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For salad: 

  • 2 cups cooked (1 cup uncooked) quinoa
  • 2 ripe tomatoes, diced
  • 1/2 red onion, diced
  • 1 English cucumber, peeled and diced
  • 2 sprigs of mint, finely chopped
  • 2 sprigs parsley, finely chopped

For Dressing:

  • 1 tbsp olive oil
  • 5 tbsp Kombucha Fire
  • juice of 1 lemon

Directions:

  1. Combine quinoa, tomatoes, onions, cucumbers, mint, and parsley in a medium bowl
  2. Pour olive oil, Kombucha Fire, and lemon juice into a jar or bottle with a lid. Shake the mixture until olive oil is blended in.
  3. Fold the dressing mixture into the salad. Chill for 20 minutes and serve. 

This colorful salad is a perfect cure for those winter blues, and the addition of Kombucha Fire will keep you healthy year-round.

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In Recipe Tags recipe, living foods, kombucha, fire cider, Wilmington, brewery
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