I love tabouli, but seen how I am currently cutting back on my gluten intake I have converted to Quinoa Tabouli (Gluten free).
Tabouli’s main ingredient is parsley and should look very green. This is the exact recipe for traditional tabouli, however the burghul is substituted for quino (for those avoiding gluten – like me). My son, who says his favourite salad is tabouli, said this tasted pretty much the same! Yes! I was so happy with this result, considering our back-ground is Lebanese (we grew up on tabouli) and we feel the difference in taste is negligible.
How to make quinoa tabouli
- Use flat leaf parsely
- Traditional tabouli recipes calls for bulgur (cracked wheat), this version of tabouli uses washed quinoa
- Wash quinoa before using otherwise it will be bitter. Did you know quinoa is naturally bitter due to the plant’s defense mechanism from birds. True story.
- Choose firm tomatoes over over ripened ones.
- Shallots (as we Aussies call them) are known as scallions in the US, if you don’t access to these, use white onion instead
- Use a handful of mint leaves
For visual instructions on how to cut up all the ingredients and create quinoa tabouli, click on this video here
Quinoa Tabouli (Quinoa Tabbouleh Recipe)
- 1 cup washed quinoa
- 1 large bunch continental parsley
- 3 large finely diced tomatoes
- 4-5 sprigs shallots (scallions/green onion)
- 1 small handful mint leaves
- 2 medium lemons
- 3/4 tbsp salt
- 3/4 cup extra virgin olive oil
- Using a sieve, wash quinoa through running water and thoroughly rinse quinoa to remove bitterness
- Soak quinoa in boiling water. Set aside
- Thoroughly wash and dry all salad ingredients
- Cut away all thick parts of the stalk from the parsley. Finely chop parsley. Ensure all parsley is chopped uniformly
- Finely diced tomato. Ensure all tomato pieces are uniform in size
- Finely chop shallot (scallion/green onion)
- Combine all salad ingredients in a bowl and set aside.
- Cut lemons in half and squeeze juice, pour into a small mixing bowl
- Add olive oil to lemon in the mixing bowl
- Add salt to the lemon and olive oil. Whisk well until all combined
- Add mixed dressing to the salad ingredients and mix well
- Drain quinoa and rinse in cold water. Quinoa should be soft.
- Add quinoa to the mixed tabouli salad and mix well.
- Serve cold.
Tabouli perfectly pairs with Mujadara. Which is usually made with either brown lentils and rice or brown lentils and cracked wheat. Both equally taste amazing. Here is the Mujadara Recipe (Hamra version)