Psst… you’re getting a sneak peek at a new project I’m working on. Don’t worry, you’ll hear about it soon enough. For now, enjoy it!
I have a confession to make. For years, I did not make my own tabbouleh. I used to buy it in a box, a la Casbah.
Not only is this a processed “natural” product (if there is such a thing), I am middle eastern. Syrian, to be exact. I should not be buying tabbouleh from a box! I know, I know. I should hide my head in shame. But I really loved the flavor of that boxed tabbouleh. Oh, and I may have been a little lazy. So I stopped buying processed foods, but then we just so happened to move three steps away from a fabulous Lebanese restaurant (My Syrian relatives are disowning me right about now). So I didn’t need to buy the box, or make my own for that matter.
But when I was thinking about a project I was working on recently, I thought tabbouleh would be a beautiful addition to the menu. The only problem? Tabbouleh is traditionally made with bulgur- and I’m not cool with the wheat right now. I also wanted this dish to taste authentic, but be a bit more filling, less like a condiment and more like a side, or even a full meal with some chickpeas on top. So I swapped bulgur for quinoa, upped the grain ante and my non-authentic quinoa version came about.
It has all of the same wonderful flavors and textures of chewy grains, crunchy raw vegetables and bright fresh herbs, and with a larger ratio of grains to herbs and vegetables, it becomes a heartier dish. The best part about this, aside from the amazing flavor and beautiful effortless presentation? Super easy, and very customizable to your own taste!
Quinoa Tabbouleh Salad
1 cup dry quinoa, rinsed
1 medium vine ripe tomato, chopped
1/2 cucumber, diced
1/2 small red onion, diced
large handful fresh parsley leaves, roughly chopped
small handful fresh mint leaves, roughly chopped
Juice of 1/2-1 lemon (to taste)
3-4 tbsp olive oil, or as needed to moisten
garlic powder, paprika, sea salt and black pepper to taste
To prepare:
1. Cook quinoa according to package directions, omitting any oil. Let cool.
HOT TIP: A rice cooker is amazing for cooking grains, not just rice. Just throw in the grain and water, hit “on” and let it cook! Buy the cheap-o one I use at my amazon store here. It even comes with a vegetable steamer!
2. Toss quinoa with all veggies and herbs. Add oil until moistened to desired consistency. Add lemon juice, garlic powder, paprika, salt and pepper to taste. If you’d like, you can add a bit of cayenne for a touch of heat.
Serve this alongside your favorite middle eastern entrée, or as a lunch with some chickpeas thrown in.
Super easy, fresh and healthy- not to mention delicious! Who said healthy eating was hard? I think this was actually easier than the boxed version. Figures. 
Are there any meals you “should” be making yourself, but haven’t gotten around to making it homemade yet? If anyone would like, I would love a few “Make it Home Made” guest posts- if you’re interested send me an email at cookbakenibble [at] gmail.com
Think the photos are gorgeous? Me too. I can thank my friend Scott for that! Check out his website.
xo
{ 4 comments… read them below or add one }
So funny, I’m middle eastern too (Lebanese) and I have bought that same box of tabbouleh. Thanks for the recipe, it looks delicious and healthy and so much better then the processed junk
BTW the photos ARE gorgeous!
This looks awesome Kris! I can’t do the bulgar one either so I am excited to try this one, thanks
wow these pictures are gorgeous and ive never made tabbouleh… i usually buy it, but this recipe is getting added to my list!
Great pictures! I love trying to make new things at home. I’ve only made tabbouleh from a box but love your variation with quinoa! Thanks for sharing
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