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Tabbouleh with Quinoa

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Tabbouleh is a classic Middle Eastern dish. This simple and gluten free version is both refreshing and full of protein. It is lovely as a side dish or is great as a vegetarian or vegan main dish. The parsley, lemon and fresh herbs add a zesty freshness to the dish. The addition of cucumber and red pepper gives this classic dish a crunchy and flavorful update.

  • Author: Chimp Media
  • Yield: 6 1x
  • Category: Dinner, Lunch, Main Dish, Side Dish
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 cup dry quinoa
  • 1 t dry thyme (hand crushed)
  • 1 red bell pepper (seeded, de-deribbed and finely chopped)
  • 1/2 cup cherry or grape tomatoes (quartered)
  • 2 garlic cloves
  • 1 bunch Italian flat leaf parsley (stemmed and finely chopped)
  • 8 large fresh basil leaves (thinly sliced)
  • 1 small fresh rosemary stalk (leaves only, chopped)
  • 8 large fresh mint leaves (thinly sliced)
  • 1/2 English cucumber (seeded and diced small)
  • 1 lemon (juiced and strained)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 t sea salt
  • 1 t black pepper (freshly ground)

Instructions

  1. Wash one cup of dry quinoa in a fine strainer with cold water.
  2. In a small saucepan, bring 2 cups water to a boil.
  3. Once the water is boiling, add the quinoa and lower the heat to low.
  4. Add the hand crushed thyme to the water and stir. Cover the quinoa with a lid and simmer for approximately 15 minutes until all the water is absorbed.
  5. While the quinoa is cooking, combine the chopped parsley, mint, basil, rosemary, red pepper, tomatoes, garlic and cucumber in a large bowl.
  6. Once the quinoa is cooked, remove the lid and let it cool.
  7. Add the cooled quinoa to the bowl with the veggies, parsley and herb mixture.
  8. Stir to combine all the ingredients.
  9. Add the salt,pepper, lemon juice and olive oil to the bowl and stir well. Enjoy as a meal or as a side dish.

Classic dishes have become so because their flavors and ingredients are just right. However, sometimes it is fun to embellish these bell weather dishes. Don’t be afraid to play around with the ingredients of a classic dish by adding new flavors, elements of texture, freshness or heat. I love to add an assortment of fresh herbs to dishes to boost their flavor and add freshness. In the Tabbouleh with Quinoa recipe, I replaced the bulgar wheat with quinoa to make the dish gluten free. Then I added various fresh herbs to add complexity to the flavor of the dish. I also added two of my favorite crunchy vegetables, cucumber and red pepper to boost the texture of the dish. I hope you like this updated classic and will feel comfortable changing your favorite classic dishes. Have fun and experiment. You may create an updated classic that you enjoy even more than the original.

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 Tabbouleh with Quinoa – Tabbouleh is a classic Middle Eastern dish. This simple and gluten free version is both refreshing and full of protein. It is lovely as a side dish or is great as a vegetarian or vegan main dish. The parsley, lemon and fresh herbs add a zesty freshness to the dish. The addition of cucumber and red pepper gives this classic dish a crunchy and flavorful update. – dry quinoa, dry thyme (hand crushed), red bell pepper (seeded, de-deribbed and finely chopped), cherry or grape tomatoes (quartered), garlic cloves, Italian flat leaf parsley (stemmed and finely chopped), fresh basil leaves (thinly sliced), fresh rosemary stalk (leaves only, chopped), fresh mint leaves (thinly sliced), English cucumber (seeded and diced small), lemon (juiced and strained), Extra Virgin Olive Oil, sea salt, black pepper (freshly ground), , Wash one cup of dry quinoa in a fine strainer with cold water.; In a small saucepan, bring 2 cups water to a boil.; Once the water is boiling, add the quinoa and lower the heat to low.; Add the hand crushed thyme to the water and stir. Cover the quinoa with a lid and simmer for approximately 15 minutes until all the water is absorbed.; While the quinoa is cooking, combine the chopped parsley, mint, basil, rosemary, red pepper, tomatoes, garlic and cucumber in a large bowl.; Once the quinoa is cooked, remove the lid and let it cool.; Add the cooled quinoa to the bowl with the veggies, parsley and herb mixture.; Stir to combine all the ingredients.; Add the salt,pepper, lemon juice and olive oil to the bowl and stir well. Enjoy as a meal or as a side dish.; ; – – Dinner – Lunch – Main Dish – Side Dish – Mediterranean – Dairy Free – Gluten Free – Vegan – Vegetarian