Allspice and Nutmeg

Quinoa Tabbouleh

I have a confession to make.

quinoa tabboulehYou know those classic dishes that have been made the same way for generations?  Then someone (me) comes along and tries to change things up a little.  You know you’re going to get the look, right?  The one that makes you feel like you’ve committed the ultimate sin.

I did that.  I changed up a classic Middle Eastern salad.  I made tabbouleh with quinoa instead of bulgur.  And I used a lot less parsley than it calls for.  Don’t tell my mom, please.

When it comes to Middle Eastern dishes, make it the classic way or don’t make it at all.

There was one time I was explaining to her on the phone some changes I made to one of the classics she used to still makes.  I think she gasped.  There was silence.  Then I heard, “that’s not the way it’s done.”  Oh no, now what?

Lucky for me she doesn’t surf the web.

quinoa tabboulehDon’t get me wrong, most of those dishes I wouldn’t think of changing.  They’re excellent as is.  But a little variety doesn’t hurt either.

quinoa tabbouleh

Authentic tabbouleh is really all about the parsley.  It’s so loaded with parsley that you feel like your  innards are being cleansed with every spoonful.

Less parsley for me, please.  I like to be able to see and taste the crunchy crisp cucumber (say that 3 times),  sweet ripe tomato, fresh green onion, fresh lemon juice, fresh parsley, fresh mint and the fruity olive oil.

The bulgur wheat gives it a little more texture and substance.  Quinoa, however, is a great substitute.

What about you?  Does your family have a recipe that you’re not allowed to change?

5.0 from 2 reviews
Quinoa Tabbouleh
This serves 2-3 as a side dish.
  • ¼ cup quinoa cooked according to package directions
  • 2 tomatoes diced
  • ½ of a large english cucumber diced
  • 3-4 green onions
  • 2 mint leaves chopped
  • ½ to 1 cup parsley chopped
  • 3 tablespoons fresh lemon juice (or to your taste)
  • 1 teaspoon salt (or to your taste)
  • 2 tablespoons good olive oil
  1. Rinse the quinoa with cold water through a fine mesh strainer.
  2. Cook it according to package directions. Let cool.
  3. Wash and chop all of the vegetables.
  4. In a medium bowl stir together the vegetables, herbs and quinoa.
  5. In a small bowl or measuring cup whisk together the lemon juice, salt and olive oil.
  6. Taste it and adjust salt or lemon juice to your liking.
  7. Pour onto the vegetables and gently stir to combine.
  8. It would be great to let it sit in the fridge for about 1 hour if you can.
  9. Enjoy!

More delicious salads around the web:

Moroccan Chickpea Salad by Delicious Everyday
Black Pepper Cauliflower salad by 101 Cookbooks
Romanesco and Chickpea Salad by Love and Lemons
Warm Goat Cheese, Figs and Caramelized Onion Salad by Honey and Figs Kitchen

This post shared Will Cook for Smiles


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21 thoughts on “Quinoa Tabbouleh

  1. Eileen

    This recipe looks very delicious and refreshing. I usually love tabbouleh over my falafel pita sandwich with tahini sauce.

  2. Pat

    Norma, I love tabbouleh and I love your recipe! I discovered quinoa a couple years ago but never thought of using it for tabbouleh. Thanks for sharing. :)

  3. Stacy | Wicked Good Kitchen

    Beautiful tabbouleh, Norma! I love the classic version (all that parsley included), but I agree with you…a little variety is a good thing. However, I think I would even love your version better! Not only is quinoa a complete protein, your dish has so much color and is more appealing letting all those flavors shine. (I think I heard a few gasps from your mom!) Thanks for sharing and enjoy your spring weekend!

  4. Julia

    Absolutely gorgeous! I love changing up older recipes to include fun fresh, new ingredients. It’s so nice using timeless recipes as inspiration for new ideas. Beautiful! Have a great weekend!

  5. Phi @ The Sweetphi Blog

    Wow-this looks super yummy! I just came across your blog because you so graciously commented on mine, and I have to say, I love it!! I love Mediterranean foods so I’m definitely a reader here to stay :)

  6. Cindy @ Pick Fresh Foods

    Norma, you would not believe that I just made this today. Great minds think alike :D I just love tabbouleh and quinoa. I stuffed it in a pita and topped it with a little leftover tzatziki. Yum!. I love your photos, you salad looks amazing!

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