Replace the bulgar wheat with quinoa for a refreshing tabbouleh that’s naturally gluten free and oh so healthy! We love this tasty Green Goddess Quinoa Tabbouleh!
Can I admit something super embarrassing?
Says the person who’s going to say it anyways… haha!
Up until a few years ago, I had zero clue bulgar existed. I had eaten my weight in tabbouleh many many times, yet had no flipping clue what I was actually scarfing! I always just assumed 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…
Alas, it led to some really great tabbouleh copycats in my kitchen featuring quinoa that I simply adore, so I guess that little faux pas of mine had a happy ending after all. A few years ago I shared my basic quinoa tabbouleh recipe, but this time around I wanted to jazz things up and serve it up green goddess style!
aka I had no tomatoes so I made an excuse and ran with it
All silliness aside, this extra green quinoa tabbouleh is goooood! Snag the recipe below along with some tasty serving suggestions!
Green Goddess Quinoa Tabbouleh
15 minPrep Time
13 minCook Time
28 minTotal Time
- 1/2 cup quinoa , rinsed
- 3/4 cup water
- 1/8 tsp dried oregano
- 1/8 tsp paprika
- salt and pepper to taste
- 1-2 cups parsley tops, torn from stem
- 1/4-1/2 cup chopped green onion, to taste
- 1 English cucumber, peeled and seeded
- 2 TBPS olive oil
- 1-2 TBPS red wine vinegar
- juice of 2 limes
- Chopped fresh mint leaves would be awesome in this! I didn't have any handy but I'm planning on growing a little pot of mint on my porch so I never run out again! YUM! Also, feel free to change up the onion, add some yummy minced garlic to the mix, and even toss in some fresh ripe tomatoes for a burst of color and flavor.
- Cook up a small pot of quinoa in water per package directions or feel free to use this photo tutorial to get you started! This should take about 13 minutes.
- Once your quinoa is fluffy and ready, season with oregano, paprika, salt, and pepper to taste and allow quinoa to cool to room temperature.
- Add parsley, green onion, cucumber.
- Whisk together oil, vinegar, and lime juice, add to the mixture and toss to coat, evenly distributing the ingredients.
- Feel free to adjust seasoning and ingredients to taste, adding more of your favorites or any of the optional extras from the ingredients above.
- Cover and let stand for 15 minutes to let flavors mingle. May be enjoyed room temperature or chilled. Enjoy!
Recipe yields about 2.5-3 cups of tabbouleh. Feel free to halve it for a light snack or side.
- GET YUMMUS WITH HUMMUS: My all-time favorite way to deliver fresh tabbouleh into my face is piled atop a mountain of ultra-creamy plain hummus and devoured via freshly warmed pita bread from my local supermarket’s bakery. Fresh baguettes also make a fantastic delivery mechanism… can you tell I have a slight weakness for carbs? #swoon
- SALAD IT UP: Mix this tasty green goddess quinoa tabbouleh into a jumbo greek salad with all your favorite toppings! Need a dressing? Try my Creamy Feta Dressing or this lighter Greek Dressing recipe.
- PACK A PITA: Wrap it in a pita, gyro-style, with grilled chicken, veggies, and fresh romaine lettuce. Bonus points if you add Tzatziki Sauce. Gluten Free? Snag your favorite GF wrap and you’re good to go!
- HUMMUS 2.0: Top a package of your favorite hummus with this tasty quinoa tabbouleh and surround it by any and all veggies you have on hand. Serve it up as an epic appetizer with carrots, cucumber, celery, and pita chips.
Ooh! And promise me you’ll whip up these Greek Quinoa Bowls too? We seriously cannot stop making them for speedy weekday lunches!