Taste the World: Lebanese Quinoa Tabouleh

Tabouleh is a refreshing light Lebanese salad. I love having it as a side to well, pretty much everything. There are many different versions (e.g. with or without mint leaves, red or green onion etc.). This is just my favorite version to eat Tabouleh, but feel free to adjust it to your tasting.

Traditionally this salad is made with bulgur, but I like it a lot better with quinoa. You can, however, substitute it with bulgur. Even couscous or millet might work here. Just make sure to follow the instructions on the particular package. The star of this dish is the parsley, anyway.

Lebanese Quinoa Tabouleh
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Tabouleh is a refreshing light Lebanese salad. I love having it as a side to well, pretty much everything. There are many different versions (e.g. with or without mint leaves, red or green onion etc.). This is just my favorite version to eat Tabouleh, but feel free to adjust it to your tasting.

Course: Appetizer
Cuisine: Lebanese
Servings: 4
Author: Mina
Ingredients
  • 1/2 cup quinoa
  • 2 bunches parsley
  • 10-12 mint leaves
  • 1 bunch green onions (about 6 stems)
  • 1/2 cucumber
  • 2 tomatoes
  • 3 tbsp olive oil
  • 3-4 tbsp lemon juice, freshly squeezed (from 1 lemon)
  • salt to taste
  • romaine lettuce leaves to serve (optional)
Instructions
  1. In a colander wash quinoa to remove any bitter taste. Together with 3/4 of a cup of water, add to a small pot and bring to a boil. After about 2 minutes reduce heat to low and let cook for about 15 minutes until the kernels break apart and all the water has been soaked by the quinoa kernels. Remove from heat and let cool completely.

  2. Remove seeds from tomatoes and cucumber and chop very finely. Mince parsley, mint leaves and green onions very finely. Place chopped vegetables, herbs and green onions in a bowl. Add quinoa, lemon juice and olive oil and mix gently. Season with salt to taste and mix again. Transfer to the fridge and let marinate for at least 30 minutes.

Recipe Notes
  • Just use the same cup to measure out quinoa and water (1:1,5)
  • Use very firm tomatoes, otherwise add them to a colander after chopping to drain
  • Makes two large or four small servings
     
  • The finer the vegetables are chopped, the better
  • Enjoy refrigerated
  • Tabouleh is traditionally served on romaine lettuce leaves, which act as a wrap/ "boat" for the salad

I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #minamadefood and be sure to tag me (@thisisminamade) so that I can see your creations!

 

 

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