I first shared this Quinoa Tabbouleh recipe back in 2010. Time flies! Since then, I’ve made it many times and have tweaked the recipe a bit along the way. It’s perfect refrigerator fare for the warm days ahead, so I thought it was high time I revisit it.
Tabbouleh is a popular salad with Arabic roots. Traditionally made with bulgur, tomatoes, cucumber, loads of parsley, maybe a little mint, and dressed with fresh lemon juice and olive oil, it’s a refreshing and easy lunch or dinner side (I’m happy with it as a main, actually). As a certified parsley fiend, so I’ve been a fan of the salad for many years.
This version takes a detour from the classic and subs in quinoa for the bulgur. As most of us know by now, quinoa is a terrific power food, and a vegetarian’s best friend. It’s got protein. It’s got fiber. It’s got the kind of amino acids you’re looking for. It acts and looks like a grain, but it’s really a seed. And it’s delicious in place of the traditional bulgur in tabbouleh.
I love how tri-color quinoa looks in this salad, but feel free to use whichever variety you like.
Oh, and bonus: tabbouleh with quinoa instead of bulgur means it’s gluten-free!
An easy, refreshing, satisfying salad that’s perfect grab-and-go fridge fare. I love this one for potlucks – it’s vegan and gluten-free, so it works for most everyone. For more protein, feel free to throw in a can of drained chickpeas. Delicious! Adapted from The Carb-Conscious Vegetarian cookbook
An easy, refreshing, satisfying salad that’s perfect grab-and-go fridge fare. I love this one for potlucks – it’s vegan and gluten-free, so it works for most everyone.
For more protein, feel free to throw in a can of drained chickpeas. Delicious!
Adapted from The Carb-Conscious Vegetarian cookbook// All images and text © for Kitchen Treaty.
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