Tabouli salad, also known as Tabouleh or Tabbouleh, is a fresh and flavorful option for lunch and dinner. It’s perfect for those hot summer days when you are not in the mood to fire up the grill or oven.
Traditional tabouli uses bulgur wheat, a kind of dried cracked wheat. It is most common in European, Middle Eastern, and Indian cuisine. You can use it just like rice or couscous, but it is not a good option for those with celiac disease or a gluten intolerance. My twist of the classic Mediterranean dish is to replace the bulgur with red quinoa. I prefer the red quinoa in this recipe because it has more of a crunch than the popular white quinoa. White quinoa is more fluffy and soft, like rice. This version of tabouli still holds true to the typical recipe with fresh parsley, mint, vegetables, lemon juice and olive oil. The crunchy vegetables and fresh herbs make this salad super satisfying and not only a perfect meal, but used as a great side dish for chicken and fish.
In a small pot, I bring 2 cups of water and 1 cup red quinoa (dry) to a boil. Once the quinoa is boiling, I reduce the heat to low, cover the pot, and cook for approximately 20 minutes. While quinoa continues to cook, I take this time to chop 1 bunch of fresh parsley, 1 cucumber, 2 tomatoes, 1/2 cup fresh mint, and 1/2 red onion. I take all of the chopped vegetables & herbs and place them into a large mixing bowl. Once the quinoa is finished cooking I add it to the chopped ingredients, as well. At this point, I stir in 1/2 cup of olive oil and 1 Tbsp of salt & pepper. Make sure to mix all the ingredients well so that everything is well incorporated and you don’t get a big bite of parsley or mint at one time. Since this salad is normally served as a cold dish, I place it in the refrigerator for as long as possible before serving. But, you can always mix it up and serve it as a warm salad. It is still just as good! An optional add on, if desired, is a little bit of crumbled feta cheese.
It’s hard to find a recipe more satisfying and refreshing after a long summer day than this Red Quinoa Tabouli. I got hooked on it and I know you will too!
- 1 cup red quinoa (dry)
- 2 cups water
- 1 bunch fresh parsley
- 1 cucumber
- 2 tomatoes
- 1/2 cup fresh mint
- 1/2 red onion chopped
- 1/2 cup olive oil
- 1 Tbsp salt & pepper
- Optional add on: Crumbled Feta Cheese
- In a small pot, bring water and quinoa to a boil.
- Once quinoa is boiling, reduce heat to low and cover. Cook for approximately 20 minutes.
- While quinoa is cooking, chop parsley, cucumber, tomatoes, mint, and onion.
- When quinoa is finished, place in a large mixing bowl along with chopped ingredients.
- Stir in olive oil, salt & pepper.
- Mix well and set in refrigerator to cool down. (This salad is normally served as a cold dish, but you can always serve warm if you prefer).