Quinoa Tabbouleh

by Pamela

Quinoa Tabbouleh

A tangy quinoa tabbouleh salad that’s perfect for lunch and even better because it’s gluten free and full of parsley and mint for a refreshing lunch.

I’m a big fan of tabbouleh. I love the lemony tang and all the refreshing herbs that it contains. But why not mix it up a little bit and make it with quinoa instead of bulgur wheat. The quinoa is gluten free and because there’s still a starchy element in it, it’s filling but still light.

Quinoa Tabbouleh

It doesn’t take long to make up a batch of quinoa, about 15 minutes or so, but I recently found a quick cooking quinoa that only takes 5 minutes. I love this quick cooking quinoa because I can make up a batch of this quinoa tabbouleh for a fast lunch. I usually have a bunch of parsley hanging around and my mint plant is ALWAYS in need of a trim, so the herb part of the salad is covered. I also usually have a container of cherry tomatoes out on the counter, for a dinner salads, so it’s something I can make up when I just can’t figure out what else to make.

Craig loves that this tabbouleh is really filling and he doesn’t need to eat a gigantic bowl to fill him up. He also likes the lemony tang because it’s refreshing. Although I sometimes use lime juice instead. (Because I sometimes have extra lime juice hanging around in the fridge. Especially in the summer time.)

This easy tabbouleh salad only takes a few minutes to whip up. Even if you use traditional quinoa you can have this tabbouleh in about 30 minutes.

Quinoa Tabbouleh
 
Prep time
Cook time
Total time
 
A tangy quinoa tabbouleh salad that's perfect for lunch and even better because it's gluten free and full of parsley and mint for a refreshing lunch.
Author:
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup cooked quinoa
  • 1 cup chopped flat leafed parsley (about 1 bunch)
  • 1 cup chopped fresh mint
  • 1 10.5 ounce package grape tomatoes (cut in half)
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh squeezed lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Add all ingredients to a medium sized bowl and stir to thoroughly combine.
  2. You can serve right away but it tastes best if you refrigerate it for at least 2 hours before serving.

 

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2 comments

John/Kitchen Riffs June 14, 2017 at 8:28 am

Tabbouleh is so good, isn’t it? Love all that parsley! And what a fun idea to use quinoa? Double bonus because I usually have it in my pantry. 🙂 Good stuff — thanks.

Pamela June 15, 2017 at 4:58 pm

Gettin’ a little bit more protein snuck in there. 😉

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