Quinoa Tabbouleh

Quinoa Tabbouleh

I have a weird foodie faux pas to fess up to:  Until fairly recently, I had no clue what bulgur was.  I’ve been Greek-sessed for ages and eaten my weight in tabbouleh, yet had no flipping clue what I was actually scarfing!  How embarrassing.  I always dismissed it, assuming it was quinoa or cous cous or some random unidentified balls of garlic in my parsley.  I really should pay better attention to what I put in my mouth.

Anywho!  I decided that if I purchased bulgur, no matter how versatile a whole grain it is, it would wind up in the back of the pantry with the olives, millet, and the alluring-yet-intimidating black rice I purchased after an article promised it’s basically the best grain ever.  It’s like Narnia back there.  I’m pretty sure there’s a secret door behind the cous cous that leads to an alternate dimension.  I bet they have a Whole Foods there.I, unfortunately, don’t have a Whole Foods.

I do, however, have a costco-sized bag of quinoa and a giant pile of parsley.  Let’s party.

Quinoa Tabbouleh

Quinoa Tabbouleh

Quinoa Tabbouleh
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer, side
Cuisine: mediterranean
Serves: 3 cups
Ingredients
  • 1 cup dry quinoa
  • one bunch of fresh parsley, chopped
  • 2-3 vine ripened or roma tomatoes. diced
  • 1 clove of fresh garlic, smashed and minced
  • 4 stalks of green onion
  • juice of ½ a lemon
  • a hearty drizzle or two of a quality olive oil
  • ⅛ tsp garlic powder
  • salt and pepper, to taste

  • If you happen to have mint on hand then by all means add it in! Traditional tabbouleh makes ample use of it and I can't wait to plant some this spring! It's about time I have the essentials on hand at all times: parsley, mint, dill, basil, and chives. I can't wait!
Instructions
  1. This recipe is as simple as cooking cup a cup of quinoa and chopping up a few herbs and veggies! It's as quick and easy as it is healthy and delicious; gotta love that!
  2. Cook up a small pot of quinoa per package directions or feel free to use this [photo tutorial] to get you started! This should take about 13 minutes.
  3. Once fluffed and ready, combine with finely chopped parsley, tomatoes, onion, garlic, green onion, and lemon juice.
  4. Drizzle liberally with your favorite olive oil and add garlic powder, salt and pepper.
  5. Mix, taste, and add more of your favorites, if desired! That's it!
Tabbouleh is a great way to use up extra parsley if you bought a giant bunch only to use a teeny bit in a recipe and equally a fantastic use for leftover quinoa!  Pair it with fluffy pita bread [or pita chips/crackers] and creamy hummus!  It also makes a fabulous salad topper and is great in gyros and sandwiches!

 

still hungry?
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Comments

  1. says

    Yum, deliciousness. I always get a big plate of tabbouleh when I go to an oriental restaurant and I love taking home the leftovers for healthy snacking or as a side to my lunches. Making it yourself isn’t that hard, I know. But it takes soooo much chopping :D though, I think I might do it just to try adding quinoa. Sounds fabulous!

  2. Maryea {Happy Healthy Mama} says

    Well quinoa is a fun switch-up! If you do decide to purchase some bulgur…I put some in my vegetarian chili and it’s fab. :)

  3. Aparna. B. says

    Girl, I don’t know what bulgar is either. But I like that you made tabbouleh with quinoa! Hooray keeeeeenwah. This looks great and something I know I’ll definitely be making in the forseeable future :)

  4. Meghan@CleanEatsFastFeets says

    Like Narnia huh?! I’m pretty sure that’s where my coconut flour hangs out too. Oh and my fancy red quinoa because gah, it’s red. Imagine how pretty that’ll come out. Actually maybe you can come take the photos for me because it’s sure to be a success then.
    I just finished off my Costco sized bag of oats, and I easily when through two jars of marinated artichokes making my Stuffed Artichoke Soup. Those artichoke jars really aren’t big enough. :)

  5. Sprint2theTable says

    Haha – I posted almost this exact recipe in August, except I used cucumber. I’d read about how good parsley is for you and ate it like a mad woman.

  6. says

    Yay! Parsley is SUPER easy to grow at home — even in a windowsill! it can stand up to neglect too – Mine froze during the winter this year but its slowly starting to regrow and revive itself these past few days!

  7. Jackie says

    yum! Looks so good! I don’t have a whole foods either but we do have a Costco…. I’ll be looking for quinoa the next time I go!

  8. Marjorie says

    Funny! I used bulgur for the first time this week to make a salad. I got mine at Publix. I too have the enormous bag of quinoa from Costco…LOL! I actually like quinoa or farro better than bulgur, but I am proud of myself for branching out.

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