Salads & bowls · Modern
100% vegan
Salads & bowls · Lebanese
Quinoa Tabbouleh
★★★★★★★★★★ No reviews yetA bright, herb-heavy Lebanese-style salad made gluten-free with quinoa in place of bulgur, tossed with tomato, cucumber, mint and a sharp lemon dressing.
Prep20 min
Cook15 min
Total35 min
Serves4
LevelEasy
Method
- Put the quinoa and water in a small saucepan with a pinch of salt, bring to the boil, then cover and simmer for 12–15 minutes until the water is absorbed.
- Remove from the heat, leave covered for 5 minutes, then fluff with a fork and spread on a plate to cool completely.
- Meanwhile, chop the herbs very finely with a sharp knife; a blunt knife or food processor will bruise them.
- Put the diced tomato in a sieve for a few minutes to drain off excess juice so the salad does not become soggy.
- Whisk the dressing ingredients together in a large bowl.
- Add the cooled quinoa, herbs, tomato, cucumber and spring onions and toss well.
- Taste and adjust the lemon and salt; it should be bright and tangy. Serve straight away or chill for up to an hour.
Tips, storage & swaps
Traditional tabbouleh is a herb salad with a little grain, not the other way round, so be generous with the parsley. Keeps for 2 days in the fridge, though the herbs soften over time. For a classic version use fine bulgur wheat soaked in boiling water instead of quinoa (no longer gluten-free). Add a can of chickpeas to turn it into a main.
Every recipe on itsvegan is 100% plant-based: no meat, fish, dairy, eggs, honey or gelatin. Always check packaged ingredients such as chocolate, bread and wine for hidden animal products.
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Recipe from itsvegan.org — https://itsvegan.org/recipe/quinoa-tabbouleh