There’s something about Spring that makes me crave bright green flavors! Which generally means I’m incorporating as many fresh herbs as possible. Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.Jump to Recipe
Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion. As with many classic dishes the variations are many. My Tabouleh & Couscous Salad pictured above is so flavorful and delicious, it makes a wonderful side dish.
This time around I wanted more bright green herb flavor in my tabbouleh so I incorporated loads of fresh parsley, cilantro and mint, as well as green onion and cucumber.
Simply swapping cooked quinoa for bulgar or couscous kept the same flavor profile but makes this Quinoa Tabbouleh gluten free.
For best results when cooking quinoa you should always rinse with water until the water runs clear. I then lightly toast the rinsed quinoa in a dry skillet before boiling. The result is tender quinoa that’s perfect in any number of dishes from Mushroom, Sausage & Sage Quinoa Stuffing to Quinoa & Raw Veggie Salad to Blueberry & Mango Quinoa Salad.
This Quinoa Tabbouleh is everything I hoped it would be. It’s super healthy and a good source of protein, fiber and vitamin C. The layers of flavor are bright with fresh herbs, lemon, tomato and cucumber. And it’s beautiful and fresh and an absolute must-include with our Levantine Mezze. I can hardly wait to graze my way through these incredible middle eastern flavors.
- 1/2 cup uncooked quinoa
- 2 cups fresh parsley stems discarded
- 1 cup fresh mint stems discarded
- 1 cup fresh cilantro (or parsley) stems discarded
- 2 cloves garlic chopped
- juice of 1 lemon
- 1/4 cup olive oil
- 2 green onion thinly sliced
- 1 plum tomato fine diced
- 1 persian cucumber fine diced
- salt & pepper to taste
- Rinse quinoa in a fine mesh strainer until water runs clear. Heat a skillet over medium-high heat. Add rinsed quinoa and stirring frequently lightly toast, 4-5 minutes. Add toasted quinoa to 1 cup water in saucepan. Bring to boil, then reduce heat to low and cook for 10-12 minutes until water is absorbed. Fluff with fork. Allow to cool.
- In the bowl of a food processor, add fresh herbs, garlic, lemon juice and olive oil. Finely chop mixture. In a bowl, stir chopped herb mixture with thinly sliced green onion, diced tomato and cucumber and 1 cup cooked quinoa. Season with salt & pepper to taste.
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