Quinoa Tabbouleh: basically regular tabbouleh but with quinoa instead! Bet you didn’t see that one coming!
Traditionally made with bulger wheat, our take on tabbouleh happened when we were adapting our favorite recipes to be gluten free. We all liked it so much, it’s stuck around even though it’s not a necessity now.
Quinoa is a great grain to substitute for rice or wheat. Besides from being gluten free, it also contains protein and fiber so it can really be a great addition to your diet.
And now time for a funny story!
The first time I cooked quinoa, I threw it away twice because I thought it had tiny worms in it….there wasn’t, it was just the germ. Seeing the white germ is actually an indicator that the quinoa is fully cooked so it’s a good thing. But I still laugh about that today! Also, still a bit mad I wasted two pots of perfectly good quinoa. You win some, you lose some. Ha!
Can I make this in a food processor?
Yes you can!
Add all of the liquid ingredients first, then the spices, spearmint. parsley and green onions in food processor and turn on. Allow it to run until it is finely chopped. Transfer to a large bowl and combine with the rest of the ingredients.
- Juice from 2 lemons
- ½ cup olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp ground cumin
- 1 cup spearmint leaves washed and minced
- 2 bunches flat italian parsley washed and minced
- 3 cups cooked quinoa completely cooled or refrigerated
- ½ cup green onions thinly sliced
- 1 can medium pitted black olives
- 1/2 cup green olive slices
- 2 cups cucumber chopped
- 2 cups Roma tomatoes chopped
- Combine first 5 ingredients in large bowl.
- Add the rest of the ingredients and stir well.
- Refrigerate for at least 1 hour before serving to all flavors to meld.
Letting the tabbouleh refrigerate for at least an hour will bring out the best in the dish. If you have the time to let it refrigerate overnight it’ll be even better!