Quinoa-Tabbouleh

Tabbouleh aficionados should look away right now! I know what you’re thinking. How dare she use quinoa in place of bulger and call this tabbouleh?!  Yep, you got me.  This is neither an authentic Mediterranean, nor an authentic Middle Eastern, Tabbouleh (Tabouli) recipe.  Instead it’s an adapted version using quinoa, which is a whole grain, nutrient rich, and plant based complete-protein. Quinoa is available at most grocery stores, and is a great substitute because it compliments all the other ingredients in the salad to make a very hearty and delicious side dish.

This recipe includes a generous amount of finely chopped fresh parsley and mint, cooked quinoa, diced cucumbers, cherry tomatoes, and scallions tossed in a light garlic-lemon vinaigrette.  It makes a great alternative to other starchy side dishes such as potato or macaroni salad.  I personally love eating this salad with grilled chicken kabobs or a nice juicy burger on a sunny afternoon with a tall cold glass of iced tea.

If you’re looking for a great salad recipe to bring to your next potluck, this salad will not only bring you high compliments, people will seek you out for the recipe.  It can be made the night before and will keep well until the next day. Enjoy!

Recipe: Easy Quinoa Tabbouleh

  • Prep Time: 15 min(s)
  • Cook Time: 20 min(s)
  • Total Time: 35 min(s)
  • Servings: 4-6

A wonderful tabbouleh recipe made with quinoa instead of bulger. Tossed in a lemon vinaigrette, this salad is bright and earthy, flavorful and satisfying.

Ingredients

    1/2 cup quinoa (red or white), rinsed

    1/3 cup freshly squeezed lemon juice

    1/4 cup extra-virgin olive oil

    3 large cloves garlic, minced

    ½ teaspoon kosher salt

    ¼ teaspoon freshly ground pepper

    1 ½ cups finely chopped flat parsley

    1 cup finely chopped fresh mint leaves

    4 green onions, finely chopped

    1 pint cherry tomatoes, quartered

    1 English cucumber, diced

Instructions

    Prepare the quinoa according to the package instructions.

    Whisk together the lemon juice, oil, garlic, salt, and pepper in a large bowl.

    Add the quinoa, parsley, mint, green onions, tomatoes, and cucumbers.  Gently mix.

    Serve immediately or cover the bowl and place it in the refrigerator until the next day when ready to serve.

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  • Beth Harvey

    The quinoa also make this Tabbouleh GLUTEN FREE!