Quinoa tabbouleh

Tabbouleh is a classic Middle Eastern salad made mostly of finely chopped parsley and bulgur. Traditionally it is served as a part of a mezze in the Arab world. Here I have used quinoa instead of bulgar to make it a gluten free salad.

Ingredients :

• Quinoa – 1 cup
• Water – 2 cups
• Parsley – half a bunch, finely chopped
• Onion – 1, finely chopped
• Tomato – 1 , finely chopped or use cherry tomatoes
• Olive oil – 3 tablespoons
• Lemon – 1
• Salt – to taste
• Pepper – to taste

Method :

1. Rinse quinoa and add to a pan along with 2 cups water, pinch of salt and bring it to boil on medium heat.
2. Reduce the heat, cover the pan and cook until quinoa is tender/ cooked and water is dried. About 10 minutes.
3. Switch off the flame, let it rest and cool down for a while.
4. Fluff with a fork.

Meanwhile,

1. In a small bowl, squeeze lemon juice, add olive oil, salt, pepper and mix well to make the dressing.
2. Take a mixing bowl, add finely chopped onion, tomato, parsley, cooled quinoa, lemon dressing and toss well.
3. Add more salt or pepper if needed.
4. You can even add some cucumber and mint.

Protein filled quinoa tabbouleh is ready to serve as main course or as side.

Have a look at other salad recipes such as

• Kisir Turkish salad
• Watermelon feta salad
• Russian Salad
• Quinoa salad