Tabbouleh is a vegetarian dish that typically contains bulgur (cracked wheat) along with fresh herbs, tomatoes, lemon and oil. It’s amazingly flavorful and light, and makes for an excellent side dish to a complete Mediterranean style meal.
I decided to remake this classic salad, but use cooked quinoa to replace the bulgur wheat so that it could be gluten free.
It takes about 10-minutes to throw together!
First, make sure to remove the seeds from your tomato and cucumbers. Dice them up so they are about the same size.
I like to cook the quinoa ahead of time and place it in a separate container so that I can use it in various dishes throughout the week.
Once those two steps are completed, the rest of the recipe is easy breezy! Just toss in the freshly chopped herbs, onion or scallion, and quinoa. Mix over the lemon juice, olive oil and salt. That’s it.
This recipe complies with the following diets:
- Paleo– no, unless you remove the quinoa
- Vegan/Vegetarian- yes
- Low FODMAP– as long as you use the green part of the scallion instead of chopped onion
- SCD– no
- Keto- no
- Gluten free– yes
- Dairy free– yes
This recipe makes 2 servings
Per serving: 266 calories, 15.5g fat, 28g carbohydrate, 4.5g fiber, 5.5g protein
- 1 cup cooked quinoa (okay to cook in water or vegetable broth for extra flavor)
- 1 cup chopped, seeded vine-ripe tomato
- 1/2 cup chopped, seeded, skin removed cucumber
- 1/4 cup chopped onion or scallion*
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt
- Combine the quinoa, tomato, cucumber, onion, and chopped herbs into a medium mixing bowl.
- In a measuring cup, combine the lemon juice, oil and salt. Mix together. Then, pour the dressing over the salad.
- Mix until well combined. Serve room temperature or cool.
- *Make sure to use scallions if you're following the low FODMAP diet