Quinoa Tabbouleh
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Quinoa tabbouleh is a delicious vegetarian dish you can enrich with many ingredients: discover the full recipe below.
29 November, 2022
serves for
4
ingredients
White Quinoa
160 g
Lemon juice
4 tablespoons
Cucumber
1 long cucumber
Cherry Tomatoes
250 g
Parsley
1 cup of fresh parsley
Mint
10 leaves
Basil
8 leaves
Garlic
1 clove
Spring onion
2
Extra virgin olive oil
Salt and pepper
Quinoa tabbouleh is a traditional Middle Eastern dish commonly found in Palestinian and Lebanese cuisine. It is a fresh, healthy and colourful dish, but also vegan and gluten-free.
Quinoa is a gluten-free and very nutritious cereal, with which you can also prepare delicious pokè bowls as an alternative to rice. In his book, Jerusalem, Yottam Ottolenghi writes about tabbouleh and defines it as a dish of parsley and bulgur, not bulgur and parsley, demonstrating the fact that the predominant ingredient of this dish is parsley.
As for aromatic herbs, in the traditional recipe of tabbouleh, basil and mint are also fundamental, in addition to parsley. To push the tabbouleh a little more towards the east, you can add a few coriander leaves.
Freshness and crunchiness are the delicious qualities of this quinoa tabouleh recipe. Try serving it together with chickpea hummus and your lunch will have an elegantly Middle Eastern flavour.
Step 01
To prepare quinoa tabbouleh, start by cooking the quinoa. Bring the water to a boil and add a teaspoon of salt. Then pour in the quinoa and cook until it is soft (about 10 minutes, but follow the instructions on the package of the quinoa you have chosen).
Step 02
Once cooked, drain the remaining water from the quinoa and leave it to cool completely.
Step 03
Start on the dressing. Finely chop a clove of garlic and then press it between the blade of the knife and the cutting board. In this way, you will get a garlic paste. Place it in a bowl.
Step 04
Add the lemon juice, and with a fork or a small whisk, mix vigorously, slowly adding the oil, until you get an emulsion. Season with salt and pepper and set aside.
Step 05
Cut the spring onions into rings (also use the green part, it's excellent and you won't waste food). Put the well-washed and dried parsley, mint and basil on the chopping board. Cut the herbs into strips, but do not chop them finely.
Step 06
After washing the cherry tomatoes, cut them in half or wedges. Wash the cucumber, dry it and slice it into cubes. You can leave the peel, it is rich in nutrients and texture, or if you prefer you can peel it.
Step 07
Once cold, put the quinoa in a large bowl and season it with half of the emulsion. Mix well.
Step 08
Add the spring onions, aromatic herbs, cucumbers and cherry tomatoes. Add the rest of the dressing and mix well before serving.
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Claudia Concas
Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav