Tabbouleh is a very fresh Lebanese salad, ideal for the hot months. The original version is made with bulgur wheat, although I prefer to use quinoa because of its excellent nutritional properties and gluten-free. Many people use couscous; it can be found in any supermarket and is cheaper than bulgur and quinoa. Still, it is made with refined wheat flour, so the idea is to buy the whole couscous; it is also delicious and more nutritious. Another option may be to use brown rice.

Also Read: Healthy & Light Zucchini Spaghetti With Avocado Sauce

Quinoa is very easy to prepare; you have to boil it in water for about 15 minutes or until it is consumed. To make this recipe, I used a quinoa cup for two people and 2 cups of water (you can see the equivalents in grams in the recipe). 

If you want to give the quinoa more flavour, you can add herbs, soy or tamari sauce, lemon juice, salt or whatever comes to mind in the cooking water.

This salad is straightforward; in addition to the quinoa, it has tomato, chives, mint, parsley and lemon juice as a dressing, nothing more. 

Also Read: Healthy Vegan Chinese Salad (White-Sugar Free)

The traditional Tabbouleh usually has olive oil to make it juicier, but it seems to me that it is vibrant with lemon juice, although you can add oil to taste if you want.

If you don't like the flavour of spearmint/mint, you can use parsley, add coriander, lettuce or any other green leafy vegetable.

When the quinoa is done, you can let it cool to room temperature or soak it in cold water to cool it down sooner. It must be freezing before mixing it with the rest of the ingredients.Also Read: The Best Ranchera Sauce (Salsa Ranchera)

The ideal is to eat the freshly made Tabbouleh, but it holds up very well if you want to put it in an airtight glass container if you eat out. If you can, take the lemon and oil aside and add them when you will eat them.

Eating healthy is so easy that there are no excuses for not doing it. Taking care of yourself is crucial because we only have one body, and we have to treat it well. Also, we will feel better, and we will be much healthier. This Quinoa Tabbouleh is ready in about 20 minutes; it is an ideal recipe for those who have to eat out because it keeps very well and it is a very nutritious dish. 

Also Read: The Best Easy Potato Salad With Ranchera Sauce

If you prepare this recipe, leave a comment on this post or share a photo with the hashtag #DanceofStoves on Instagram or your favourite social network.

Quinoa Tabbouleh

• Tabbouleh is a very refreshing and straightforward Lebanese salad. This version is made with quinoa, so it is suitable for celiacs and gluten intolerant.Author: Dance of Stoves
• Cook: 20 mins
• Total: 20 minutes
• Servings: 2 (1x), 4 (2x), 6 (3x)
• Category: Salad
• Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

• 1 cup of quinoa (170 g)
• 2 cups of water (500 g)
• 1/2 cup of chives (50 g)
• 1 1/3 cup tomato (240 g)
• 1 cup of fresh mint (26 g)
• 1/2 cup of parsley (30 g)
• The juice of a lemon
• Extra virgin olive oil to taste (optional)

Ingredients SCALE (2x)

• 2 cups of quinoa (340 g)
• 4 cups of water (1000 g)
• 1 cup of chives (100 g)
• 2 2/3 cup tomato (480 g)
• 2 cups of fresh mint (52 g)
• 1 cup of parsley (60 g)
• The juice of a lemon
• Extra virgin olive oil to taste (optional)

Ingredients SCALE (3x)

• 3 cup quinoa (510 g)
• 6 cups of water (1500 g)
• 1 1/2 cup chives (150 g)
• 4 cup tomato (720 g)
• 3 cups of fresh mint (78 g)
• 1 1/2 cup of parsley (90 g)
• The juice of a lemon
• Extra virgin olive oil to taste (optional)

Instructions

1. Wash the quinoa until the water is obvious.
2. Boil the water in a saucepan and add the quinoa. Cook over medium-high heat for about 15 minutes or until the quinoa is done and has absorbed all of the water. Add more water if necessary.
3. Let the quinoa cool to room temperature or soak it in water until completely cool.
4. In a large bowl, add the quinoa, tomatoes and chopped herbs and season with the lemon juice. If you want, you can also add extra virgin olive oil to taste.