Quinoa Tabbouleh

Quinoa Tabbouleh

Seeing as the weather is warming up in California we are heading into salad season.

Those of you who follow the blog will know that Captain America LOVES salad and could eat it everyday, I on the other hand, am not a huge fan of salad! Growing up in England we didn’t really eat salad in the colder months, we stick to hearty, warming dishes. Salad was reserved for warmer days-of which we got very few-hence my dislike with salad!

However, Tabbouleh is one of my favorite salads! I fell in love with it while I was in Israel many years ago-there is nothing quite like proper Arabic Tabbouleh!

Unfortunately, I never got the recipe, as I was too young to care at the time, so I have to rely on others I find on the Internet!

Quinoa Tabbouleh

We made this as a starter dish for our recent Christ In The Passover Meal at church and it went down a storm. We made it with quinoa-so it was Kosher! Unlike the traditional Tabbouleh which is made with Bulgar Wheat.

You could make this recipe with bulgar wheat, couscous or quinoa-all of them would be fabulous I’m sure. The joy of making this recipe, with quinoa, is that you will get your fill of protein and it is perfect for those of you who are gluten-intolerant too!

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Serves: 8-10 people

1 C quinoa-cooked following the instructions on the packet

1 C cherry tomatoes, halved

1 C cucumber, diced

1/2 C flat-leaf parsley, chopped

1/4 C mint, chopped

1/4 C green onions, chopped

1/2 red onion (optional)

For the dressing:

1/4 C lemon juice

2 Tbsp extra-virgin olive oil

1 tsp salt

1 tsp ground black pepper


Cook the quinoa following the packet instructions. There should be no excess water in the quinoa once it is cooked. Allow to cool.

Meanwhile, chop the tomatoes, cucumber, green onions and herbs and place in a large serving bowl.

In a smaller bowl, whisk together the lemon juice, olive oil, salt and pepper. Set aside.

When the quinoa is cool, add it to the bowl of ingredients and pour over the dressing. Stir until all the ingredients are fully incorporated.

Chill for a minimum of one hour or preferably overnight to allow the flavors to infuse.

Quinoa Tabbouleh

Original recipe: Closet Cooking


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