Refreshing, light and packed with nutritious ingredients, traditional tabbouleh is made with a type of cracked wheat called bulgur. This gluten-free version calls for quinoa instead and includes super fresh herbs, plus diced cucumber and tomatoes. Vitamin C-rich parsley is the star herb, with the curly variety plumping up the volume. Its bright taste is kicked up with bits of sweet mint and a dressing of olive oil and lemon juice. Tabbouleh is a perfect side to pair with lamb meatballs or baked falafel. And because quinoa is one of the few plant foods considered a complete protein, this dish makes for a great vegetarian main or satisfying lunch.
Quinoa Tabbouleh Salad with Curly Parsley
- 1 cup diced cucumber
- 1 large tomato diced (around 1 cup)
- 1 tsp. sea salt
- 3 bunches curly parsley
- 1/3 cup chopped fresh mint
- 1/3 cup thinly sliced green onions
- 1/3 cup extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 garlic clove minced
- Feta cheese
- Kalamata olives
Rinse quinoa in fine mesh strainer under cool, running water.
In saucepan over medium heat, heat olive oil, then add quinoa, stirring constantly until any water evaporates and quinoa is toasted (about 2 minutes).
Add vegetable broth and salt; bring to boil. Stir, then lower heat to lowest setting and cover. Cook 15 minutes.
Remove pot from heat and let stand, covered, for five minutes. Set aside to cool.
In bowl, combine diced tomato, cucumber and sea salt, toss together and let sit for 10 minutes.
Remove thick stems from parsley, then finely chop leaves by hand or in food processor.
Strain liquid from tomato/cucumber mixture.
In large bowl combine parsley, mint, green onion, quinoa and tomato/cucumber mixture.
In small bowl, mix together dressing ingredients, then pour over salad and toss.
If desired, add feta cheese and Kalamata olives.