Quinoa tabbouleh salad is a twist on the classic Middle Eastern dish.
Fresh, healthy ingredients make this a side dish you can feel good about serving to your family and friends!
I’m proud to have partnered with Bob’s Red Mill to bring you this post.
Quinoa Tabbouleh: A little Change From The Norm
I love my mom’s cooking, she is an excellent cook. Mom is an old school cook that rarely uses recipes; everything she makes comes from her head. I don’t often recreate her dishes, and when I think about it and if I am being truly honest with myself, it is because I can’t.
Nothing I make tastes remotely like my moms. I’ve certainly tried to recreate her souvlaki, but it doesn’t taste like hers so I have to add my own twist and make a chicken souvlaki salad instead. My baklava pales in comparison so I change it up and make baklava bites. Stovetop pastitsio and this gyro skillet are twists on my favorite dishes from my mom’s kitchen.
Moms tabbouleh is another one of my favorite recipes. She seems to have the perfect balance of mint, parsley, lemon, and olive oil. Since I know there was no way for me to duplicate her tabbouleh, I went ahead made my own version which uses Bob’s Red Mill Organic Whole Grain Quinoa instead of the traditional bulghur.
About Quinoa Tabbouleh
What I love about using quinoa in place of tabbouleh is the light texture the quinoa brings to this side dish. The quinoa is just as filling as bulgur and it can stand up to the tomatoes, cucumbers, olives, and feta. Quinoa is a mild-tasting grain, it allows for the other ingredients, like the mint and the lemon to really shine through. It absorbs all that delicious flavor that this dish has to offer. I boosted the sustenance and nutritional power of this tabbouleh by turning it into a salad.
This is a great side dish to homemade minestrone soup, grilled protein or simply a healthy addition to any meal or gathering.
- 1 cup cooked Bob’s Red Mill Organic Whole Grain Quinoa
- 2 cups mixed lettuce
- 3 medium tomatoes, chopped
- ¾ cup diced cucumbers
- 2 tablespoons fresh mint, chopped
- 1 cup fresh parsley, chopped
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon salt
- 2 oz feta
- Black olives
Prepare quinoa according to package directions; cool.
Place lettuce in a salad bowl. Add quinoa, chopped tomatoes, cucumbers, mint, and parsley to the lettuce. In a bowl, whisk together the olive oil, lemon juice, and salt. Pour dressing over salad tossing to coat. Top with feta and olives.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g