Try this gluten-free Quinoa Tabbouleh—a delightful twist on the classic Middle Eastern dish. Savor vibrant flavors and wholesome goodness in every mouthwatering spoonful.
Tabbouleh, a well-liked green dish, originates from the Middle East. Sometimes spelled tabouli or tabbouli, it’s a staple in Lebanese, Syria, Greek, or Palestine cuisine.
– Quinoa – Parsley – Spring onions – Tomatoes – Dried or fresh mint – Green or red pepper – Salt – Black pepper – Allspice – Cinnamon – Cumin *optional – Lemon juice – Extra virgin olive oil
Cook the quinoa first. Allow it to cool down, then place it in a salad bowl. For the best results make sure you read the whole recipe!
Clean and chop parsley, green onions, tomatoes, and pepper, and place everything over the quinoa. Swipe up for notes and tips!
Add the spices, salt and pepper. Add the lemon juice and mix again. Serve chilled or at room temperature.
Transfer the salad to an airtight container. It can be stored in the refrigerator for up to 2 days.
It can be served alongside grilled meat or fish, wrapped in a pita for a light lunch, or as part of a mezze platter with hummus, olives, and stuffed grape leaves.