Quinoa Tabouleh
At a Glance
- Prep
- 30 minutes
- Cook
- 20 minutes
- Total
- 50 minutes
- Servings
- 6 serving(s)
Categories
- Salad
- Side Dish
- Australian
- Middle Eastern
- Simmered
- Easy
Dietary
- Gluten-free
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours
Hands-Free Mode Off
Equipment
Saucepan, lid, flat dish, mixing bowl
Ingredients
- 2 cups quinoa, to be cooked and cooled
- 2 cups fresh parsley, chopped
- 3 tomatoes, seeded and chopped
- 1 lemon, juice of
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, crushed
- 1/4 bunch of fresh mint, chopped roughly
- 1/4 bunch fresh rocket, chopped roughly (aka arugula)
- 1 teaspoon sumac
- cracked black pepper
Instructions
Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
Set aside on a flat dish, spreading it out to allow it to cool evenly.
When quinoa is cool, combine all ingredients and serve.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
