Tabbouleh is a traditional Middle Eastern salad, originally from the Levant region. The dish is light, herbaceous, and refreshing, often served as part of a mezze (appetizer spread) alongside hummus, baba ghanoush, falafel, and pita.
Modern variations (like quinoa tabbouleh) replace bulgur with gluten-free grains, making it more accessible to those with dietary restrictions while keeping the spirit of the original.
Ingredients (serves 4):
- 1 cup quinoa, rinsed
- 2 cups water
- 1½ cups fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped (optional but traditional)
- 1 cup tomatoes, finely diced
- ½ cup cucumber, finely diced
- 2–3 green onions, thinly sliced (or ¼ cup red onion, finely minced)
- ¼ cup fresh lemon juice (about 1 large lemon)
- 2–3 tablespoons olive oil (optional or reduce for oil-free)
- Salt to taste
Instructions:
- Cook the Quinoa: In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed and quinoa is fluffy. Remove from heat, uncover, and let it cool completely.
- Prep the Veggies & Herbs: While the quinoa cools, finely chop the parsley, mint, tomatoes, cucumber, and green onion.
- Mix the Salad: In a large bowl, combine the cooled quinoa, chopped herbs, and vegetables.
- Dress: Add lemon juice, olive oil (if using), and salt. Toss well to combine.
- Chill (Optional): Let the tabbouleh sit for 15–30 minutes to allow flavours to meld, or serve immediately.
Serving Suggestions:
- Enjoy as a side dish with hummus, pita, or falafel
- Serve as a salad base topped with chickpeas or grilled veggies
- Stuff into lettuce leaves or wraps for a fresh, portable option