Quinoa Tabbouleh
Happy Sunday! Spring is in the air, and we’re just starting to think about what to grow in our garden this year. We love having a lot of fresh herbs, so the dish we are sharing today is super light and refreshing, and makes great use of our favorite herb: parsley!
Today, we are making quinoa tabbouleh (tah-boo-leh). Tabbouleh is kind of like a salad, and is usually made with bulgar. However bulgar is a type of wheat, and since we can’t eat wheat, we’ve replaced it with quinoa instead.
*Just note: you’re going to have to cook the quinoa and let it cool first. We use our instant pot, but if you don’t have one, we suggested following these instructions here.
Enjoy!
Quinoa Tabbouleh
Ingredients:
-¾ Cup quinoa (dry and uncooked measurement)
-1-2 Tbsp diced red onion
-1 Juicy tomato
-1 Bunch parsley (yes, the whole bunch!)
-1 Lemon
-Salt to taste
-Fresh or dried mint leaves (optional)
Steps:
First, rinse and cook your quinoa. We use an instant pot to save time, but you can also cook in a pot over the stove. Once it’s done, lay it out in a dish or on a tray and let it cool fully before making the tabbouleh.
When you are ready, finely dice your tomato, onion, parsley, and mint, and toss into a bowl with your quinoa and lemon juice. Salt it to your taste, and you’re ready to plate!
Bonus tip: Tabbouleh is fabulous on the first bite, but if you have leftovers, just know that this is one of those dishes that always taste better the next day. So just pack it up and stick it in the fridge if you need to. We even recommend just preparing it the day or night before you plan on having it if you’re patient enough to leave it in the fridge (we’re not!).
We hope you enjoy!
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