Quinoa Tabbouleh Salad

We love tabbouleh salad, but I haven’t made it since going gluten-free because it is made with bulgur wheat (which I love so much).  I’ve seen all sorts of versions of tabbouleh made with quinoa instead.  And we all know that someone (ME) loves quinoa.  I threw this together for a quick late lunch on Saturday afternoon after I got home from the farm and running a few errands.

I ate it with a piece of GF toast slathered with vegan coconut butter, topped with thinly sliced radishes and a mix of amaranth and broccoli micro-greens.  Hello, healthy lunch.

Quinoa Tabbouleh Salad
original recipe

1 1/2 cups cooked quinoa (3/4 cup dry cooked with 1 1/2 cups water)
1 cup diced tomatoes
1 cup diced cucumber
1 cup mixed herbs, finely chopped (parsley, carrot tops, fennel tops, mint, dill)
1/4 cup or more scallions, white and green parts
2 tsp. lemon juice
2 tsp. olive oil
salt and pepper, to taste

Toss all ingredients together.  Serve chilled or at room temperature.

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