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Lebanese Quinoa Tabbouleh Salad

This version of tabbouleh salad is prepared in the Lebanese fashion, but swaps out the traditional bulgur for quinoa for an extra protein boost. Tabbouleh salad is the most popular salad in Lebanon, and in many other countries across the Middle East and Meditteranean. It’s vegan, economical, and packed with refreshing, clean ingredients. 

I prefer the parsley-heavy Lebanese version of tabbouleh salad, as opposed to the more grainy versions often made in the United States. After all, tabbouleh salad is supposed to be a parsley salad. If you are apprehensive about making a salad that is parsley-based and contains no lettuce, give this recipe a shot. You may decide this herb salad is your new favorite thing. 

Ingredients:

Salad:

1/2 cup cooked quinoa, rinsed

2 c. fresh parsley, chopped

½ c. fresh mint, chopped

1 cucumber, finely diced

1 pint grape tomatoes, halved

3 green onions, sliced

Salt and pepper to taste

Dressing:

Juice from 2 lemons

½ c. olive oil

1 clove of garlic, minced

Salt and pepper

Cook quinoa according to package directions and allow it to cool completely (this can be done earlier in the day or even the day before). When the quinoa is completely cool, mix in the vegetables, parsley, and mint together in a large serving bowl.

Whisk the dressing ingredients together in a small bowl and then pour over the quinoa and veggies. Mix together thoroughly and serve cold. 

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