Salads and appetizers
ChefLoubna Fawaz
Quinoa Tabbouleh - Video
It is wonderful to see healthy dishes transformed into tasty, not-boring meals. This inventive recipe replaces the traditional bulgur in tabbouleh with quinoa, a grain with many benefits.
[embed]https://player.vimeo.com/video/242479924[/embed]
Ingredients
Start here, then move straight into the method.
- Half a cup of quinoa grains
- Fresh parsley, chopped
- Tomatoes, chopped
- Cucumber, chopped
- Radish, chopped
- Green onion (scallion), chopped
- Salt
- Lemon juice
- Olive oil
- Traditional tabbouleh recipe, click here: Traditional Lebanese Tabbouleh
- Turkish tabbouleh recipe, click here: Turkish Tabbouleh
Method
Follow the cooking sequence without leaving the page.
- Place a spoonful of olive oil over medium heat, add the quinoa and stir for one minute. Then add one cup of water and cook the quinoa for about 10 to 15 minutes, until tender and the water has dried up. Remove from the heat and set aside to cool well. Set aside to cool.Timers: 15 min
- Prepare the washed vegetables and make sure they are well dried. Chop the parsley, tomatoes, cucumber, radish, and green onion (you can also use yellow onion, if desired).
- Add the cooled, cooked quinoa, then add salt, lemon juice, and olive oil.
- Mix well and serve the quinoa tabbouleh immediately.
- For the traditional tabbouleh recipe, click: Traditional Lebanese Tabbouleh
- For the Turkish tabbouleh, or etliç, click: Turkish Tabbouleh
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Traditional Lebanese Tabbouleh
- Turkish Tabbouleh
