Quinoa tabbouleh is a delicious gluten free and nutritious take on the Middle-Eastern dish that everyone will love. Find out how I make it!
Did you know that quinoa has nearly the same antioxidant content as cranberries do? This is one of my favorite grains (okay, technically quinoa is a seed) because it’s gluten free, high in protein, and ample in magnesium and folate, two important nutrients for mamas to get. And guess what?! It can even help boost milk supply for nursing moms!
But, eating quinoa can be a little tricky… especially for toddlers. The grain is so tiny that it can be difficult to eat unless I mix it with other things.
That’s why I’m so excited about this recipe! I based it around tabbouleh, a wonderful Middle-Eastern dish that contains many nutrient-packed ingredients like fresh herbs, raw olive oil, tomatoes, cucumbers, and lemon. Tabbouleh normally calls for bulghur wheat, which can pose problems for those sensitive to gluten. But… in enters quinoa… a perfectly suitable grain replacement!
Best of all, this recipe is easy to make and can be served chilled, making it perfect for those hot summer months.
So… without further ado, here is the recipe:
- 1 cup soaked quinoa
- 1 large English hothouse cucumber, cut into small pieces
- 1 pint cherry tomatoes, halved (an easy way to do this is to sandwich cherry tomatoes between two quart container lids, then run your knife in between the two lids. Voila—you can cut about a dozen tomatoes at a time this way!)
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 cup chopped flat-leaf parsley
- 1/2 cup or more chopped fresh mint
- 1/2 cup or more scallions, thinly sliced
- Salt and fresh pepper to taste
- Optional – Greek black olives, feta or raw cheese, crumbled.
- Soak your quinoa in water and a teaspoon of lemon juice overnight. (Find out why it’s so important to soak nuts and seeds in this post.)
- Rinse the quinoa the next day and cook your quinoa according to the directions on its package.
- Once quinoa is tender, remove from the heat and let it stand, covered, for about 5 to 10 minutes.
- Meanwhile, put the lemon juice, olive oil and garlic in a bowl. Use an immersion blender to mix all of the ingredients well. (If you don’t have one, you can use regular blender instead.) Add salt and pepper to taste.
- Spread out the quinoa on a large baking sheet or a parchment-paper-lined cutting board and let cool completely.
- Transfer the whole thing to a large bowl and mix in 1/4 cup of dressing.
- Add the remaining ingredients… cucumber, tomatoes, herbs, and scallions to the bowl with the quinoa.
- Chill the grain salad until you are ready to eat. Drizzle the remaining dressing over the tabbouleh.
This is a great recipe for summer cookouts and potlucks, but of course, it’s also a great weeknight staple. And—good news—it’ll keep in the fridge for a couple days. I recommend making a double batch, and you won’t have to make a side for a good couple of days!
Now tell me: What are some of your favorite recipes? I’d love to hear all about them in the comments below.
How to Make Quinoa Tabbouleh: A Gluten-Free, Nutritious Dish