Quinoa tabouli is gluten free and vegan. A healthy tabouli salad brimming with parsley, tomato, mint and green onions. Plus it is super easy to prepare.
I love this quinoa tabouli salad as much as a traditional tabouli. Or is it correctly written tabbouleh? Or tabouleh, tabbouli or taboulah? I’m not quite sure and it seems all versions are correct. Therefore, I am going to go with Tabouli.
A simple Mediterranean salad that you will always find as a staple in a mezze. Normally made with burghul (bulgur) or cracked wheat. In this version I make the salad with quinoa.
The reason why I personally love this salad is the fresh flavours and the tang of lemon. It is simply dressed with a splash of olive oil, squeeze of lemon and a sprinkle of salt. You let the salad ingredients speak for themselves.
Best made in summer when tomatoes are at their peak, but don’t let them not being in season stop you. I simply love tomatoes when in season.
You will see quite a few versions of tabouli using couscous instead of cracked wheat. Don’t be fooled, couscous is not gluten free. That is why quinoa is the perfect seed to use for this gluten free tabouli.
Tricks to making quinoa tabouli
Burghul adds texture to tabouli, therefore you want the quinoa to do the same. The last thing you want is over cooked quinoa floating around your salad. It is best to make your quinoa a few hours before you make the salad.
The trick to fluffy quinoa, which still has some gumption to it, is to spread it out on a tray once cooked. Don’t let it cool in the saucepan. Leave it uncovered to cool and dry out. Fluff your quinoa with a fork ever so often and turn it over. You will end up with perfect quinoa every time.
Recipe hazard zones
See above in order to not end up with soggy wet quinoa. Like any salad, dress your quinoa tabouli just before serving.
Special ingredients for this recipe
Quinoa is the golden child for this recipe. These days you can find all varieties of quinoa in your local supermarket or health food store. Alternatively, you can purchase it on line from various places including Affordable Wholefoods.
What to do with leftovers
This salad keeps very well in an airtight container in the fridge for a couple of days. That’s if you have any left of course.
I hope you love this quinoa tabouli as much as I do. It is a popular one in my household. I often make it to have with a BBQ chicken or falafel, humous, tzatziki and pita pockets for an easy mid week meal.
Sara xxx
Other recipes you will love with this salad
Easy Spelt Pita Pockets – Who would have thought homemade flatbread could be so easy and tasty?
Nut and Cauliflower Falafel – recipe coming
Easy Baked Ocean Trout – You’ll have dinner ready in no time!
Easy Gozleme Recipe – Makes for a delicious lunch with a side of quinoa tabouli!
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Quinoa Tabouli
Equipment
- medium saucepan with lid
- baking tray
- large mixing bowl
- Sharp kinfe
Ingredients
- 180 grams (1 cup) uncooked quinoa
- 1/2 teaspoon sea salt
- 2 tomatoes, diced
- 1 large bunch (3 cups) flat leaved parsley, chopped
- 4 green onions (scallions), finely sliced
- 1 bunch (1/4 cup) mint
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- sea salt
Instructions
- Place quinoa, salt and 1 1/2 cups of water in a medium size saucepan. Bring to the boil and then reduce to low heat. Cover with a lid (or aluminium foil) and simmer on low until just tender.
- Remove quinoa from the saucepan and spread out on a large baking tray to cool. fluff with a fork and turn quinoa ever so often. This will make it fluffy.
- Place cooled quinoa, tomatoes, parsley, spring onions and mint in a large bowl. Stir and combine ingredients.
- Dress quinoa tabouli with lemon juice, olive oil and a sprinkle of sea salt just before serving
Notes
Nutrition
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