Tabbouleh Without Bulgur
This recipe is for tabbouleh without bulgur but rather with quinoa. Tabbouleh is a simple salad recipe, that is vegan, and this version of tabbouleh is gluten-free. Tabbouleh is made with parsley as the main ingredient, tomatoes, cucumbers, green onions, and some fresh mint, mixed in a simple olive oil lemon dressing.
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 bunches of Italian parsley
- 1/2 a bunch of fresh mint leaves.
- 3 cucumbers finely chopped
- 4 tomatoes finely chopped
- 4-6 ounces of scallions (green onions)
- ½ - ¾ cup of cooked quinoa
- ½-1 cup of freshly squeezed lemon juice
- ¼ cup of olive oil
- ½ teaspoon sea salt (adjust to taste)
Instructions
- 1
Pick mint and parsley leaves by removing stems, wash well, strain and lay down on kitchen cloth to dry, you can use a salad spinner.
- 2
Cook quinoa separately: rinse quinoa well, in a pot over medium-high heat, add one cup of tap water over 1/2 cup of quinoa, once it starts boiling, cover the pot, lower the heat to low and let it simmer for 10-15 minutes.
- 3
Chop mint leaves and parsley finely, either by using a sharp knife or for a quicker and easier method using a food processor.
- 4
Finely chop the rest of the ingredients, cucumbers, tomatoes, and green onions.
- 5
In a large bowl mix parsley and all other ingredients including quinoa, then pour lemon juice, salt, and olive oil. Mix well and serve.