Tabbouleh is a common vegetarian dish originating in Middle Eastern cuisine. It is a light, refreshing grain salad that is perfect with fresh picked summer vegetables. It is excellent alongside a fresh hot batch of falafel, or grilled chicken for a non-vegetarian meal. Tabbouleh is traditionally prepared with wheat bulgur or couscous, but for a gluten free substitution, quinoa can be used.
There is so much flavor going on in this dish. The intense crunch and bite of red onion, cool crisp cucumber, sweet juicy tomato, refreshing lemony tartness. The creaminess of avocado and saltiness of the feta make this irresistible.
Quinoa is such a refreshing grain. Unlike rice, that expands in the stomach, quinoa is easier to digest. Quinoa contains more protein and fiber than rice. The vitamins and minerals in the vegetables in quinoa tabbouleh make this dish a super healthy and filling meatless meal.
Because of the fresh vegetables and lemon juice, it is best served fresh. The quality and texture of the cucumbers and avocado is reduced on the second day. I would not recommend eating this after 2 days in the refrigerator.
Print Recipe
Quinoa Tabbouleh
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable or chicken broth
- 1/4 cup Red onion, diced
- 2 Mini cucumbers, diced
- 1/4 cup Parsley, chopped
- 1/4 cup Mint leaves, chopped
- 1 pint Cherry tomatoes, sliced in half
- 4 tbsp Extra virgin olive oil
- 4 tbsp Lemon juice
- 1 tsp Sea salt
- 1 Avocado
- 1/2 cup Feta cheese
Instructions
- In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover and simmer on low for 15 minutes.
- Allow quinoa to cool completely. Cover and refrigerate for about 30 minutes.
- Remove the quinoa from the refrigerator, stir to break up any clumping.
- Add diced red onion, cucumbers, cherry tomatoes, chopped parsley, mint, extra virgin olive oil, lemon juice, and sea salt.
- Stir to combine all ingredients.
- Chop avocado and gently stir into tabbouleh being careful not to crush the avocado. Sprinkle feta on top.
- Serve immediately.
- Can be stored in the refrigerator, covered for up to 2 days.
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