Quinoa Tabbouleh


February 05, 2013

Ok, quinoa tabbouleh recipe time.

But first things first, how do you spell tabbouleh? Seriously? We have tabouli, tabbouli and taboulleh all hanging out there together confusing a girl like me…anyway, I love the stuff but being gluten free, I prefer to use quinoa instead of the usual burghul cracked wheat that is more commonly used to make tabbouleh. It is mega delicious using quinoa and also ups the protein content of the dish as well as making it less inflammatory for most people (quinoa is actually a seed and not a grain so grain free people can often do quinoa without any hassle).


1 cup of quinoa (cook like rice using absorption method)
10 cherry toms, diced finally (we use cherry toms as we grow them and find them less acidic)
I whole Spanish onion diced finely
As much parsley and basil finely chopped as you like!

Combine everything in bowl and stir!



Juice of 1 lemon
1/4 cup of Extra Virgin Olive Oil
1-2 cloves of crushed garlic

Pour over salad and add salt and pepper to taste


A yummy and gluten free tabbouleh that can be served as a side dish to any main or be the star all on it’s own.


Yours in health,



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