Quinoa tabbouleh is a gluten free side dish that is packed with flavor!
I spent the weekend reworking some of my family’s favorite recipes that contained wheat. Quinoa has been around for a long time now, and I’m late on the bandwagon using it.
I think I was a little afraid of quinoa, so I didn’t really know what to do with it. Quinoa is high in protein and is a great substitute for wheat for those who are sensitive to wheat. I decided to try making over my family’s favorite Tabbouleh recipe. When I think of all the things I miss, since reducing my/our wheat consumption, Tabbouleh is right up there on the top of the list with pasta.
The texture of bulgur is pretty similar to quinoa, so I figured it might be an easy swap. Three thumbs up from the guinea pigs! Sophie even said, “How is it different from your regular Tabbouleh?” Well, quinoa is a little softer than bulgur, but the flavor was spot on. One recipe down.
Try it for yourself, then let me know what you think of quinoa tabbouleh.
- 2 cups cooked quinoa* room temperature or chilled
- 1 bunch of parsley stems removed, chopped fine in a food processor or by hand
- 1 large tomato diced
- 1 large cucumber peeled and diced
- 5 or 6 fresh mint leaves finely chopped (or pop them in the food processor with the parsley)
- 2 green onions thinly sliced
- 1 or 2 cloves of garlic minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- In a large bowl, mix the oil, lemon juice, salt and pepper.
- Add everything else and toss to blend flavors. Adjust seasoning. Chill.
- Makes 4 cups
- Cooking quinoa
- It cooks pretty much the same as rice and ends ups with the texture of couscous.
- cup quinoa, rinsed
- /2 cups cold water
- /2 teaspoon salt
- In a medium sized saucepan, bring water, quinoa and salt to a boil. Reduce heat to low, cover and cook for 15 minutes.
Looking for more wheat or gluten free dishes? How about: