A classic Middle Eastern salad, Tabbouleh traditionally consists of bulgur, cucumbers, tomatoes, chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt. Modern variations use couscous instead of bulgur and in this recipe, quinoa is used to replace couscous or bulgur. One of the super food easy healthy recipes loaded with nutrients and rich in protein, quinoa makes a delicious salad that can be served as a vegetarian main course or as a delicious side dish especially suitable for the summer.
You can also make this with leftover quinoa cooled in the fridge, or make easy desserts salad a day ahead, store it in the fridge and serve it nice and chilled. The flavors will infuse together overnight, deepen and mature, and become all the more delicious. The quinoa needs to be cooked and cooled before combining with the other ingredients.
The term is derived from the Levantine Arabic “tabbūle,” which comes from the Arabic word taabil (seasoning). It is known by other names in other regions such as “tambouli” in Cyprus. Tabbouleh is commonly served as a part of a mezze in the Middle East, with Romaine lettuce. It is quite a popular ethnic food in Western countries and is as common as hummus, pita and baba ganoush. There are many versions of tabbouleh particularly by Turks and Armenians, as well as American versions.
Ingredients: 1 cup quinoa, washed and drained, 2 cups water or vegetable broth, Pinch of salt, 3 tablespoon olive oil, ¼ cup lemon juice, ½ teaspoon salt, 1 medium cucumber, peeled and diced, 1 large carrot, peeled and grated, 3 medium red tomatoes, diced, ¼ cup green onions, diced, 1 cup fresh parsley, chopped
In a large saucepan, boil 2 cups water then add quinoa and a pinch of salt. Cover saucepan and cook quinoa over low heat around 15 minutes. When grain is cooked or until water is absorbed, gently mix cooked quinoa and let cool to room temperature. In a large salad bowl, combine olive oil, lemon juice, salt, cucumber, carrot, tomatoes, green onions and parsley. Then add in cooled quinoa. Toss lightly and serve.
Originating from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. Bulgur, the basic ingredient used for making tabbouleh, is made from a variety of wheat. Because quinoa has properties of wheat and is prepared like a grain even though it is technically a seed, it makes an excellent substitute to bulgur. Quinoa is gluten-free and is an ideal choice for those in a low-carbohydrate diet as well as those who cannot eat gluten or are allergic to gluten.