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Quinoa Tabbouleh

Libby with Lemony Thyme
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. This gluten free version replaces bulgar with quinoa.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.