This is an authentic Lebanese tabouli with quinoa recipe. Instead of using bulgar, I’ve substituted quinoa to make this dish gluten-free.
- 6 bunches of Italian parsley (about 8 cups of chopped parsley)
- 2 cups of cooked quinoa (about 3/4 cup of dry quinoa)
- 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 the quinoa for cracked bulgar wheat 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. Drain and add to the salad.
You can add an extra 1/4 cup of olive oil depending on the taste.
- 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