This is a quinoa tabbouleh recipe.

It is amazing at the refreshing and delicious taste made with olive oil, lemon juice and a few fresh vegetables.

I make tabbouleh salad very often. Because it is a simple and quick recipe with easy-to-obtain ingredients.

When the grain is ready, the cooking process of this dish is over.

There is no need to make a separate dressing. The simple ingredients used in this salad work together as a dressing.

So, unlike other salads, it tastes better when eaten after a while after making it.

About Tabbouleh

According to Wikipedia, Tabouli or Tabbouleh is one of a Middle Eastern Salad, originated from Lebanon and Syria.

Tabbouleh is derived from the Arabic word ‘taabil’ which means to ‘season’ or more literally “dip”

It is thought to have first been eaten in the mountains of Lebanon and Syria more than 4000 years ago.

Tabbouleh attest to their continued popularity in Middle Eastern cuisine, even to the Mediterranean cuisine.

Finely chopped parsley – Parsley is a very important ingredient in this salad. If you don’t add enough parsley, you can’t call it a tabbouleh.

Chopped parsley retains the juice of lemon juice and other vegetables. Moreover, it cannot miss the fragrance of parsley.

I tried both flat-leaf and curly, all goes well.

Tomatoes – Use firm and fresh tomatoes. Cherry tomatoes, seeded tomatoes, either are fine.

Cucumbers – Fresh cucumbers of any kind are fine.

Originally, tabbouleh salad does not contain cucumbers, but many recipes use cucumbers.
There is no vegetable like this in Refresh.

Onion – Red onion is my mild onion of choice. It’s perfect in tabbouleh. Use green onions for a milder taste.

Grains – For a traditional tabbouleh salad, use bulgur. Fine bulgur soaked in lemon juice rather than cooked.

These days, couscous or quinoa is often used instead of bulgur.

Bulgur or couscous is made from wheat. Many people on a gluten-free diet use quinoa.

I made it with several types of grains.

My favorite is the Israeli Couscous Tabouleh. I like the chewy feel like barley or oats.

Quinoa tabbouleh recipe note

Finely chop the vegetables(Cucumber, Tomato, Onion) if you are going to eat them right away.

If not, cut them into appropriate sizes, sprinkle with salt, leave for 5 to 10 minutes, drain the water, and mix with other ingredients.

Healthy tabbouleh salad made even healthier with quinoa.

Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Middle Eastern

Servings 4 people

Calories 91 kcal

Rinse the quinoa with water.
Add about twice as much water as the quinoa and bring to a boil over medium heat in a saucepan
Cut tomatoes, cucumbers and onions into small cubes.
Chop the onion and soak it in cold water for a while to reduce the pungency.
Also chop the parsley into small pieces.
The quinoa must have cooled.
Squeeze the juice of half a lemon into the quinoa and stir it with a fork to make the quinoa tasty and fluffy.
Place all the vegetables and quinoa in a salad bowl, add the olive oil and salt, season with the juice of the remaining half lemon and mix well.