I’ll be honest: I was never a huge fan of tabbouleh. I think it was my body’s way or warning me away from foods that made me sick because all the components of tabbouleh are delicious on their own. Which makes this gluten-free tabbouleh just about perfect…and a bit addictive.
Serve it with homemade falafel. Or bring as a side salad to a party.
By December 1, 2013Published:
- Yield: 2 cups
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
Pan-roasting the quinoa before cooking brings out the nutty notes in this grain.
- 1 cup uncooked quinoa rinsed and drained
- 2 cups water boiling
- 2 1/2 cups cups fresh parsley minced fine (about 2 bunches)
- 3/4 cup fresh mint minced fine
- 2 small tomatoes seeded and chopped into small pieces
- 1/2 white onion finely chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice or to taste
- salt to taste
- Spread the uncooked quinoa in a large skillet. Turn on the heat to medium, and
cook the quinoa over the dry heat for about ten minutes. The seeds will start to pop and the quinoa will be a golden brown. Remove from the heat.
- Add the quinoa to the boiling water, return to a boil, then cover the pan and reduce the heat to low. Cook for about 15 minutes or until the liquid is absorbed. The quinoa should still hold its shape. Set aside.
- Add the parsley and mint to a medium bowl. Add the quinoa and stir to combine. Add the chopped tomatoes and onion to the bowl.
- Add the olive oil, lemon juice, and salt to a small bowl. Whisk until emulsified. Pour over the quinoa and vegetables. Toss until coated, check your seasonings, and adjust as necessary.