This healthy quinoa tabbouleh parsley salad blends authentic Lebanese taste with gluten-free eating by using quinoa in lieu of bulgar wheat.
- 6 bunches of Italian parsley (about 8 cups of chopped parsley)
- 2 cups of cooked quinoa (about 3/4 cup of dry quinoa)** see notes
- 6 medium tomatoes
- 1 white onion
- 2 spring onion sprigs
- 5 large lemons
- 1 bunch of fresh mint
- 1/2 cup of olive oil
- Salt and pepper to taste
- Cook quinoa and set aside to cool down.
- Wash the parsley in a large tub of water. Remove the parsley leaves and chop very finely. Add to the salad bowl.
- Remove mint leaves. Chop mint finely just like the parsley.
- Slice the tomatoes in thin circles. Slice the tomatoes long ways then horizontally into fine pieces about the same size as the chopped parsley.
- If you are using spring onion, slice the spring onion into thin pieces. If you are using white onion, slice the onion just like you slice the tomatoes.
- Using a lemon juicer, squeeze the lemons.
- Add all of the ingredients together. Add salt and pepper to taste. Mix well.
- You can substitute cracked bulgar wheat #1 instead of quinoa to make the authentic Lebanese tabbouleh recipe. Soak 1 cup of dry bulgar wheat in a warm cup of water until the bulgar wheat is soft (about 1 hour). Drain and add to the salad.
- You can add an extra 1/4 cup of olive oil depending on the taste.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopping
- Cuisine: Lebanese
- Serving Size: 2 cups
- Calories: 326
- Sugar: 9 g
- Sodium: 58 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: tabouli salad recipe, tabbouleh salad, Lebanese tabbouleh salad recipe, tabbouleh with quinoa, superfood parsley salad,