The Quinoa Tabbouleh Salad That's Perfect for a Gluten Free Mezze

Once you know how to make cook quinoa on the stove, this Quinoa Tabbouleh Salad will be your go-to for Gluten Free mezze platters, summer barbecues, picnics and your pack-n-go lunches.

What is Quinoa Tabbouleh

Tabbouleh is a traditional Mediterranean dish typically made with bulgur which is a wheat product and lots of fresh herbs. I have always loved tabbouleh for its lemon-drenched dressing and the fact that it feels like your taking a big bite out of Spring. As soon as I learned about quinoa a decade ago, I realized it would be the perfect sub for bulgur and was finally able to start making tabbouleh again since I haven't eaten gluten since 2008. (If I'm doing no grains or grain type products for a Whole30 then I make Caarrot Tabbouleh instead.)

Should Quinoa Tabbouleh Be More Herbs or Grains?

Like many Mediterranean traditional dishes, tabbouleh recipes vary from region to region. Herbs may be abundant with the grain (bulgur or quinoa) taking the backseat or vice versa. I tend to like mine with the herbs just slightly more abundant than the grain. When you make it feel free to cut down on the herbs if you want the quinoa to shine. But if you're wanting the cleansing benefits of herbs, highlight them instead.

What to serve with Quinoa Tabbouleh

• Traditionally, tabbouleh is served as part of a multi-dish appetizer course called Mezze in the Eastern Mediterranean kitchen. It is served along with other salads, spreads like hummus and tzaziki, pita bread and marinated vegetables. If you're dairy free, use Kite Hill yogurt to mak tzaziki.

• Serve tabbouleh as a main course salad tossed with roasted veggies, chickpeas and feta cheese.

• Or simply serve it as a side dish that is full of vitamins and antioxidants with grilled chicken or fish.

Yield: 6

Author: Christi Flaherty

Print

With ImageWithout Image

Quinoa Tabbouleh

Cook modePrevent screen from turning off

Ingredients

Quinoa

• 1 cup quinoa (preferably sprouted), rinsed until clear
• 1 1/2 cups water
• 1 tsp sea salt

Tabbouleh

• 1 bunch parsley
• 1 bunch cilantro
• 4 green onions (scallions)
• 1 small or 1/2 large cucumber, seeded
• 1 medium tomato, finely chopped or 1 cup chopped cherry tomatoes
• 1-2 cloves garlic, minced (to taste)
• Juice of 2 lemon or 1/4 cup
• 1/2 cup of extra virgin olive oil
• salt and pepper to taste

Instructions

Quinoa Directions

1. Combine the quinoa, water and salt in a pan
2. Place over medium high heat and bring to a boil.
3. Once it hits a rolling boil, lower heat to medium low and cover.
4. Let cook for 12 minutes then check the water level. If there is no water standing around the sides, proceed with step 5.
5. Remove from heat and lay a folded kitchen towel between the top of the pan and the lid, making sure it doesn't touch the quinoa.
6. Let sit for 5-10 minutes then fluff with a fork.
7. If making tabbouleh, let the quinoa cool before adding herbs.

Tabbouleh Directions

1. Finely chop the parsley and cilantro including some of the stalks unless they are really thick.
2. Finely chop the green onions.
3. Mix everything together in a medium bowl.
4. Taste for salt and add more if desired.
5. Let chill slightly before serving. Good for up to 5 days in the fridge.

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

Did you make this recipe?

Tag @realfoodsanity on instagram and hashtag it #realfoodsanity