Saturday, March 5, 2022

Quinoa Tabouleh -Vegan and Gluten Free

Pan, Quinoa, Multicoloured, Vegetables

Looking for a salad that is bursting with flavor? Think Middle Eastern inspired tabouleh!

Quinoa, Salad, Tomatoes, Lime, Rocket

Tabouleh recipes originated in countries such as Syria and Lebanon and were always a staple in their weekly diet. Eventually it also became popular in many other middle eastern countries such as Egypt, Israel, Jordan and now it has an international presence including its popularity in the United States. 

Tomato, Healthy, Health, Produce

I made my recipe gluten-free using a base of quinoa instead of the more traditional base of burgher wheat (which is not gluten-free) that is usually used. 


The results using quinoa (and quinoa may be easier to find) is extremely flavorful and very easy to make. 

Food, Tomato, Quinoa, Vegan Food

I usually make this recipe ahead of time such as in the morning or even the day before. Since it is consumed at room temperature, there is no need to re-heat this recipe before serving it, and it also frees up your prep time before guests arrive.

Table, Preparing, Set, Christmas

It will be a perfect salad for anyone who is gluten-free, vegan, and even kosher because quinoa is allergy friendly and is high in protein. It's a crowd pleaser and everyone will love it. 

Quinoa, Salad, Avocado, Health

Traditionally, this salad is marinated in an olive oil and lemon dressing. Personally, I just marinate with lemon juice and I love it. But you can choose.

Ingredients: 
1 cup of uncooked white quinoa, cooked
1 container of cherry tomatoes, washed and chopped
2 sprigs of green onion (scallions), sliced thin
1 cup of chopped curly parsley (finely chopped)
1/2 cup of finely chopped fresh mint
Juice of 2- 3 lemons or limes (or 1/2 cup of juice)
salt
cracked pepper
optional: 1/4 cup of olive oil (I do not use it) 

Directions: 
Cook 1 cup of quinoa according to directions on the package or (How to cook in the Instant Pot in 2 minutes). When done remove from pot, and spread out on cookie sheet to allow to cool. While the quinoa is cooling, finely chop the parsley and mint (food processor is fine for the mint and parsley), cherry tomatoes, and green onion. When the quinoa is cool add it to a large mixing bowl and mix with the chopped vegetables. Add lemon juice, salt, pepper and optional olive oil ( I do not use it). Mix well with a large spoon and allow to marinate for at least 2 hours or more. Serve at room temperature. 


**Many of my readers know that last year I stopped using oil  (not healthy fats from nuts, seeds, avocado) Why? For health reasons. You can see this YouTube video and olive oil- by Dr. Neal Barnard- if you want to understand this cutting edge scientific medical thinking by doctors to help reverse heart disease and or diabetes eliminating oil as one part of the approach or watch this TedX . For testimonials by hundreds of people check out the Forks Over Knives website for ideas and support for healthier plant-based eating.


Variations: 
1. Try adding avocado, mandarin orange, or finely chopped Persian cucumbers to the mixture. 



30 comments:

  1. This looks scrumptious! I am always looking for light salads to prepare and eat for lunch during the busy work week. I'm going to get the ingredients and whip up a batch this week. I love the idea of mint in this. Yum!

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    1. Yes, this is easy as well as healthy and makes a great choice for a weekday or company meal.

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  2. Parsley is the main ingredient in the tabouli recipes that I’ve made and in the tabouli that I’ve eaten. Your variant on this recipe looks very interesting, though I would find the lack of oil a bit difficult, as the grain is rather dry. Quinoa would be a delicious substitute for bulgar wheat.

    Best … mae at maefood.blogspot.com

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    1. Yes, traditionally parsley is used with the burgher wheat, but I wanted to add some more ingredients and I liked the way it turned out. My mother-in-law used just parsley.

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  3. Love quinoa salad.Very easy to make and absolutely comforting!

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  4. Looks yummy and so healthy. I add parsley to mine as that's what we all love.

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    1. Yes Nancy, parsley is the main addition in tabouleh

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  5. Quinoa is a staple of our diet now. We love it. This recipe is in our future! Thank you for sharing!

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  6. I like Middle Eastern food. This looks like a perfectly healthful and nutritious salad!

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  7. This looks so appealing! And I am sure you could add all different sorts of additional ingredients to keep it fresh too!

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  8. Great salad! I need to cook with quinoa more often!

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  9. Tabouleh salad is so popular here. We make it alot. Your recipe abit different. I am sure it must be delicious. Greetings.

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  10. Your salad looks fantastic. I'm going to pass this recipe onto my nieces who eat gluten-free.

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  11. Your dishes always look so healthy and appetizing. Thanks for sharing this one. I'm hungry for it now!

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  12. Tabouleh is one of my favorite grain salads. I have often made it in a large batch to enjoy during the week for lunch. I really enjoyed this post.
    Thanks for visiting my blog!

    Velva

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  13. Looks so delish and healthy. Yummmm!

    Happy Monday!

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  14. I am so making this tonight as I have some quinoa already cooked from a few nights ago when we I needed a rice replacement :)

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    1. Its so easy if you already have the quinoa cooked! Just remember to allow it to marinate for at least 2 hours.

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  15. Hello and thank you so much for coming over to Marmelade Gypsy and leaving a lovely comment on my post. This really looks delicious! I like quinoa and tabouleh both very much so everything here is super tasty!

    I was reading down your posts and learned of your mother-in-law. My sympathies to you during this time of adjustment.

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  16. This dish looks so fresh and delicious! And, of course, colorful. I was particularly struck by that beautifully scalloped avocado in the last pic. :)

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    1. Thank you . We really do enjoy this flavorful colorful salad. The avocado is a delicious additions

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  17. I'm always looking for good quinoa recipes and this looks delicious! Condolences on the loss of your mother-in-law --may her memory be a blessing.

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  18. How refreshing. I would love quinoa in a salad like this!

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  19. i do like a salad like this tho i use couscous mostly. love the avocado. so you don't use olive oil at all? i have certainly cut down on my use of all fats and oils but i do love olive oil.

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  20. Your Tabbouleh looks so fresh and delicious. The little pop of mint really elevates this recipe.

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  21. What a fun what to use quinoa! Really creative recipe -- thanks.

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  22. This tabouleh is gorgeous Judee! Healthy, flavorful, and perfect for spring. Great idea to add avocado, yum!

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  23. I love tabouleh made with quinoa. It's far superior to the original version in my opinion. Your mandarin oranges add some nice color. :-)

    Shirley

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Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.

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