Quinoa Tabbouleh

Tabbouleh is a very interesting salad, originating from the Middle East. Perhaps you have seen it, or tried it when you went to go eat a late night chicken shawarma. You might have ignored it – eyes and mind set on that delicious warm wrap instead. Little did you know that the Tabbouleh was equally as delicious and a lot healthier too! If you haven’t had a chance to try out this salad, then here is your opportunity. Tabbouleh salad is made up mainly of parsley – weird, right? Parsley is usually chopped on top of pastas or meat dishes, but not forming the main leafy green of a salad! At LAST, those huge bunches of parsley leaves can be put to use.

Quinoa Tabbouleh

With my salad I also opted to use quinoa instead of bulgar wheat. Mainly because that is what I had on hand, and the taste difference is minor. Plus, quinoa is healthy and delicious and filling! I paired this salad with a pasta, but it would also be great on its own with some pita bread, or hummus. Yum!

Quinoa Tabbouleh
Recipe Type: Lunch
Cuisine: Middle Eastern
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 5 servings
  • 1 cup quinoa (uncooked)
  • 1/2 lemon of juice
  • 2 garlic cloves minced
  • 1/2 cup olive oil
  • 1 cucumber
  • 1/2 pint chopped cherry tomatoes
  • 1 cup chopped flat leaf Italian parsley
  • 1/2 cup mint chopped
  • 1/2 red onion, chopped
  1. Combine quinoa with amount of water as per cooking instructions, and bring to a boil. Let simmer until quinoa is fluffy and cooked
  2. While the quinoa is cooking, chop up the cherry tomatoes, cucumber, parsley, red onion and mint
  3. Let quinoa cool, before mixing in the chopped up vegetables
  4. Whisk together the lemon juice, minced garlic and the olive oil.
  5. Mix together the veggies and quinoa, and drizzle the olive oil and lemon juice over the salad
  6. Sprinkle some salt and pepper to your liking
This is perfect as a side dish, or as an entire meal if you add some protein to it


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