
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.
2 replies on “Lebanese Quinoa Tabbouleh Salad”
[…] of our favorite meals to eat is a big ol’ plate of chicken gyros https://theworldpalate.wordpress.com/2020/12/31/lebanese-quinoa-tabbouleh-salad/with tzatziki sauce. It’s super simple to prep and cook, it’s healthy, and it tastes so darn good. […]
[…] If you want to up the ante with the veggies, serve these gyros with a traditional Greek salad or my yummy quinoa tabbouleh salad. If you’re feeling a bit more cheeky and want some dipping items for your tzatziki sauce, you […]