Being strictly gluten-free means that the bulgar wheat traditionally used in tabouli is a no for me. But in walks quinoa, the perfect substitution. This version of quinoa tabouli is influenced by my grandmother, who came from Syria. The addition of some ground cumin and fresh mint are the flavors that give it her Middle Eastern flair.
There are many versions of tabouli. The Greek version is much heavier on the parsley and usually includes feta cheese. My grandmother made it much lighter on the parsley and included dried mint and cumin without the feta. I base my quinoa tabouli on those flavors.
Mint – This quinoa tabouli recipe includes dried mint. I also like to add some fresh chopped mint when I serve the dish. Fresh mint turns brown very quickly when chopped so wait until the last minute to chop it.
Onion – Tabouli often is made with onion but I am onion-free too. Feel free to add some chopped green or red onion if you prefer.
The dressing is a very simple combination of lemon, olive oil cumin, dried mint and salt.
Cucumber and tomato – Both of these have a high water content in the seed pockets so it is best to scoop them out and discard. If you leave the seed portion in, the salad will become very watery and the flavors will not be as intense.
How to Cook Quinoa
Quinoa is so easy to cook. I find it to be much less tricky than cooking rice although the cooking method is identical. If you can boil water and set a timer you will find this pretty easy. Instructions for cooking quinoa are included in the recipe card below but I also have a blog post and video with a great tutorial on How to Cook Quinoa.
For more quinoa dishes, check out: