Quinoa Tabbouleh

This quinoa tabbouleh recipe is for those of you who want a high protein healthy meal with delicious flavors! It’s ready in no time and it’s so much better than bulgur wheat tabbouleh! 

I am a HUGE parsley fan, so this recipe is just perfect for me. I always add lots and lots of parsley in any savory meal and I love to eat it just by itself as well.

Since going gluten-free I couldn’t enjoy one of my favorite salads – tabbouleh – anymore because it is usually made with bulgur wheat. That until I got the idea to use quinoa instead!

What a brilliant idea I must say! I discovered that quinoa is so much better than bulgur wheat in tabbouleh! Not only it is 100 times healthier, but it also tastes better!

So, I made my own version of tabbouleh – quinoa tabbouleh! All the other ingredients are pretty much the same. I tweaked the quantities a little bit and added a generous drizzle of tahini on top which made it heavenly!

As usual, Ottolenghi was my inspiration for this Middle Eastern recipe. I also looked into how you can make the perfect tabbouleh and I believe I made an even better version of it!

So, here it is! Enjoy! 🙂

Yield: 6

Quinoa Tabbouleh

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This quinoa tabbouleh recipe is for those of you who want a high protein healthy meal with delicious flavors! It's ready in no time and it's so much better than bulgur wheat tabbouleh!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1/3 cup quinoa, cooked
• 5 ripe tomatoes, chopped
• 5 spring onions, chopped
• 2 lemons, juice only
• 1 1/2 tsp ground allspice
• 200 g flat-leaf parsley , about 4 large bunches, chopped
• 50 g mint, chopped
• 5 Tbsps olive oil
• salt, to taste
• tahini, to taste

Instructions

1. Cook quinoa until tender (15-20 minutes), then drain it very well.
2. Chop parsley, tomatoes, mint, scallions and mix with lemon juice, oil, and spices.
3. Mix everything together and drizzle with tahini on top.