Quinoa Tabbouleh

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Quinoa Tabbouleh

This is a gluten free take on classic Lebanese tabbouleh recipe, which is made with bulgur wheat.  Tabbouleh generally has a lot of olive oil but I find that it weighs it down and makes for soggy leftovers.  This version has half the olive oil, making it a bit healthier.  It’s a versatile dish – add more parsley if you like.  Chopped mint makes a nice addition but also loses it’s vibrant color fast so add it right before eating.  Green onions will also be good if you’ve got some of those in your refrigerator.  I will be following up with a falafel and tzatziki recipe but this dish would be fantastic with grilled chicken and crumbled feta.  Awwww…. – summer!

  • Author: beckie
  • Prep Time: 25 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Ingredients

  • 3/4 cup quinoa
  • 1 large cucumber, seeded
  • 1 1/2 cups cherry tomatoes, quartered or halved
  • 1 1/2 cups parsley, chopped fine
  • 1/2 cup red onion, diced
  • zest from one lemon
  • 1/4 cup (~ 1-2 lemons) lemon juice, divided
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Bring 1 1/4 cup water, 2 Tbsp lemon juice, and 1 Tbsp olive oil, 1/4 tsp salt to a boil in a medium pan.  Add quinoa, reduce heat, and simmer covered ~ 15-18 minutes or until water is absorbed.  Lay cooked quinoa on a plate and put in the refrigerator to cool down.  You want the quinoa cold or room temperature before adding remaining ingredients.
  • Add cooled and cooked quinoa, 1/4 tsp salt, 2 Tbsp lemon juice, and remaining ingredients to a large bowl.  Mix and add sea salt, lemon juice, and olive to taste.  Happy Eating!  Beckie

TIPS:

  • Cooking grains in teflon pots makes it easier not to burn the grains but on the flip side it makes it soggier and takes less water to grain ratio.  If you find that you consistently have water left after the grain is cooked then try less liquid next time.
  • Don’t skip out on cooling down the quinoa.  If it’s warm it will make the ingredients wilt and release water.

Things In My Kitchen:

Old School Juicer – my mama gave me one of these when I moved out over 25 years ago.  Still use it.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Quinoa, Side Dish, Taboulleh, Vegan, Vegetarian, Gluten Free, Paleo, Low Carb

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Ingredients
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Quinoa Tabbouleh

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