Quinoa Tabbouleh

If you’re looking for a quick and easy grab-and-go lunch, you’ve got to try this out. Originated from Lebanon, Tabbouleh is normally a cold served vegetarian salad full of pungent herbs and flavour. Instead of using traditional Bulgar, I’ve hopped off the bandwagon and gone with quinoa in this recipe.

Quinoa Tabbouleh

What You Need

-1 cup of Quinoa

– 2 cups of Water

– 1 Medium Cucumber (seeded)

– 1 Tomato

– 1/2 cups of finely chopped Mint

– 1/2 cup of finely chopped sweet Basil

– 1/2 cup finely chopped parsley (not Italian)

– 1/3 cup of Extra Virgin Olive Oil

– 4 tbsp of fresh Lemon Juice

– 1 tsp of lemon or lime zest

– 1 tsp of salt

– 1/2 tsp black pepper

Optional Add-ons

– Avocado with a bit of salt

What it means to "seed" a cucumber
What it means to “seed” a cucumber

What To Do

  1. Bring your quinoa and water to a boil in a medium pot. Add 1 tbsp of olive oil and a pinch of salt.
  2. Once boiling, reduce heat to low and cover. Cook for 15 minutes.
  3. After 15 minutes, remove from heat and let sit for 5. fluff with fork once done.
  4. Transfer Quinoa to a bowl and place in the freezer to quickly cool the quinoa.

Now the rest…

  1. Chop up your herbs finely, and combine all your ingredients into a mixing bowl. Add the cooled quinoa.
  2. Keep in the fridge for the week (makes about 5 cups)
  3. Top a bowl of tabbouleh with half an avocado and a sprinkle of salt (it’s delicious!)


Photo Credits: Google Images
Photo Credits: Google Images

Love the greens,

Charlotte xo

 Fan of tabbouleh? Throw this together and let me know what you think!

~All Ideas and Shenanigans are Property of hiatushunnie.wordpress.com~

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