Tabbouleh is a delicious and popular Lebanese dish that is traditionally made with chopped tomatoes, fresh minced parsley and mint, and chopped onion mixed with wheat bulgur or cracked wheat and drizzled with a dressing of olive oil, lemon juice and sea salt. Arguably with all of the fresh and raw ingredients, it is one of the healthiest dishes you can eat.
However, with so many people sensitive to wheat, they may be missing out on the amazing health benefits of tabbouleh because they avoid wheat products. So I decided to try to make a version of tabbouleh that substituted cooked quinoa for the wheat bulgur, and I was pleasantly surprised at how fantastic it turned out. Quinoa makes tabbouleh gluten-free and provides complete vegan protein as well. Mix that with the incredible health benefits of the other raw ingredients and you have a superstar salad that is hearty enough to be a main meal (my hubby even ate it for breakfast).
Recipe: Quinoa Tabbouleh
1 cup dry quinoa
2 cups water
1/4 tsp sea salt
1 cup chopped tomatoes
1 cup chopped parsley
1/4 cup minced mint leaves (optional)
1/2 cup chopped yellow onion
3 tablespoons olive oil
3 tablespoons fresh squeezed lemon juice
1/2 teaspoon sea salt
Place quinoa, water and 1/4 teaspoon salt in a pan and bring to a boil. Simmer and cover for 15 minutes or until water is absorbed and quinoa is soft. Let the quinoa cool for a half hour. Mix in tomatoes, parsley, mint and onion. In a separate bowl, whisk together the olive oil, lemon and salt. Drizzle over the tabbouleh and mix well. Chill and serve.