Tabbouleh With Quinoa is a light yet filling herbaceous Middle Eastern classic. This vibrant salad or main course uses quinoa as a gluten-free alternative to the traditional bulgur. Crisp Persian cucumbers are tossed with finely chopped parsley, mint, and scallions giving it an aromatic flavor profile. A generous squeeze of lemon juice adds a zesty punch, dried dates add a sweet, caramel-like flavor, while the za’atar spice and extra virgin olive oil add a rich finish. Garnish the salad with shallots and sliced cucumbers and enjoy it with roasted veggies, bread, or soup!
The Lebanese version that inspired me is made with bulgur, onions, tomatoes, parsley, olive oil, and lemon as the main ingredients. It is a light, refreshing counterpoint to the heavier proteins that constitute a complete meal. While it is traditionally served with bulgur, I have experimented with freekeh and quinoa. Tabbouleh With quinoa is a simple, vegan salad made with fresh and crisp ingredients that will remind you of a cool, sharp, citrusy salad on a warm summer’s day.
Origin:
Tabbouleh (aka tabbouli or tabouli) is a traditional salad native to the Levant, and its variations are common from Armenia and Turkey through the Levant and into Jordan and Israel. Tabbouleh is believed to have come from the Arabic word ‘taabil’ which means to season or spice. It is fresh and bright and has an aroma that conjures images of blue skies and cool breezy mountain meadows.
Benefits of quinoa:
- Quinoa has a similar texture to the traditionally used bulgur in Tabbouleh recipes, and it is naturally gluten-free.
- This plant-based protein source has all 9 essential amino acids.
- It is diabetic-friendly due to its high fiber content and low GI.
- It enhances the nutritional profile of this dish as it is loaded with antioxidants, vitamins, and minerals.
Frequently Asked Questions:
- What other grains can I add to this dish?
You can use couscous, bulgur, or freekeh to make this salad.
2. What else can I add to the Tabbouleh With Quinoa?
Add pomegranate arils, chickpeas, roasted veggies, or feta cheese to this salad.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Herbs: parsley, mint
- Grain: cooked red quinoa; or substitute it with any color quinoa or bulgur
- Veggies: scallion, cherry tomato, Persian cucumber
- Spices: za’atar spice blend, pink salt, ground peppercorn
- Lemon juice
- Date Lady dried dates
- Extra virgin olive oil
- Garnish: shallot
How to make Tabbouleh With Quinoa:
- Add the ingredients to a mixing bowl.
2. Mix the ingredients and garnish with shallot and sliced cucumber. Serve chilled.
Tips:
- Use fresh finely chopped herbs to release its natural oils.
- Rinse quinoa under cold water to help remove the bitter coating known as saponin.
- Cool the cooked quinoa before adding to the salad.
- High-quality extra virgin olive oil adds richness but use it in moderation.
- Tabbouleh With Quinoa is an herb-based salad tossed with a grain such as bulgur or quinoa, so add more herbs and less grain.
Serving suggestion:
Serve the Tabbouleh With Quinoa at room temperature or chilled and garnish with shallots and sliced cucumber. You can also serve it with Khobz, hummus, shawarma, falafel, grilled vegetables, or kebabs.
Storage:
Tabbouleh With Quinoa can be refrigerated for 1-2 days or made a day ahead without adding the dressing. Add the lemon juice, olive oil, and spices before serving.
Other salad recipes that you might like:
- Shirazi Salad Recipe
- Easy Mexican Corn Salad
- Roasted Beet and Fennel Salad
- Chana Salad Recipe
- Jicama Salsa
Tabbouleh With Quinoa
Equipment
- By hand, mixing bowl
Ingredients
- 1 cup parsley chopped
- ½ cup mint leaf chiffonade
- ½ cup cherry tomato diced
- 1 Persian cucumber diced
- 3 scallion chopped
- ½ cup red quinoa cooked
- ¼ cup Date Lady dried date chopped
- ¾ tsp pink salt to taste
- ½ tsp za'atar spice mixture optional
- ¼ tsp ground peppercorn
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp extra virgin olive oil
- 1 shallot (optional) chopped for garnish
Instructions
- Prepare the ingredients.
- Add the ingredients to a mixing bowl.
- Mix the ingredients. Garnish with shallots and sliced cucumber. Serve chilled or at room temperature.
Notes
- You can cook quinoa in a rice cooker using 1 cup of quinoa and 2 cups of water. If using the pot method, add 1 cup of quinoa to 2 cups of boiling water. Cover with a lid and simmer for 15-20 minutes or until the water has evaporated.
Nutrition
0 Comments