To prepare Lebanese seven-spice mix, combine ingredients together in a bowl. Store in an air-tight container for up to nine months.
Bring two cups of water to a boil in a medium-sized pot. Add quinoa, stir and cover. Reduce heat to simmer, and cook quinoa for 15 minutes. Drain in a fine sieve and transfer to a medium-sized mixing bowl. Set aside.
Remove parsley leaves from stems and place into food processor with blade attachment. Repeat process with mint. Add green onions to food processor, cover and pulse until fine-chopped. Transfer everything into quinoa bowl.
Prepare English cucumber and field tomatoes. Add them to bowl along with lemon juice and oil. Sprinkle on spice mix and stir. Adjust the flavour to taste with salt and pepper.
Serve immediately.
Quinoa Tabouli Tabbouleh
Ingredients
The salad:
1 cup quinoa, uncooked
2 bunches parsley, rinsed and dried
2 bunches mint, rinsed and dried
4 green onions, roughly chopped
1 English cucumber, peeled, seeded and chopped
2 field tomatoes, seeded and chopped
½ cup extra virgin olive oil
juice of one lemon
1 teaspoon Lebanese seven-spice mix
Salt and pepper to taste
Lebanese seven-spice mix:
¼ teaspoon allspice
¼ teaspoon black pepper
¼ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon fenugreek
¼ teaspoon ground ginger
¼ teaspoon nutmeg
Directions
To prepare Lebanese seven-spice mix, combine ingredients together in a bowl. Store in an air-tight container for up to nine months.
Bring two cups of water to a boil in a medium-sized pot. Add quinoa, stir and cover. Reduce heat to simmer, and cook quinoa for 15 minutes. Drain in a fine sieve and transfer to a medium-sized mixing bowl. Set aside.
Remove parsley leaves from stems and place into food processor with blade attachment. Repeat process with mint. Add green onions to food processor, cover and pulse until fine-chopped. Transfer everything into quinoa bowl.
Prepare English cucumber and field tomatoes. Add them to bowl along with lemon juice and oil. Sprinkle on spice mix and stir. Adjust the flavour to taste with salt and pepper.
Serve immediately.
Quinoa Tabouli Tabbouleh
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Parsley, mint, tomato, cucumber, lemon and fragrant spices tossed with quinoa…
This QUINOA TABOULI TABBOULEH is vegan, gluten-free, wholesome and healthy – tasty, too!
Check this out! We’re talking vegan, gluten-free, wholesome, healthy and flavourful – this recipe for QUINOA TABOULI TABBOULEH salad has as it all. When a recipe is this good, we suggest that you keep it close at hand; BOOKMARK this page and PIN it to one of your favourite recipe boards for easy access.
Let’s begin with a suggestion: head HERE and check out the WIKI article about this popular Middle Eastern vegetarian salad. I especially liked learning how different countries have their own variations on how to make tabbouleh. It’s also spelled differently too: tabbouleh, tabouleh, tabouli and tabboulah!
For this recipe, we’ve incorporated fresh vegetables, an interesting blend of Lebanese spices, but then we swapped out the traditional bulgur for quinoa to make the recipe gluten-free. We’re hoping the TABBOULEH purists out there don’t mind too much.
Here are our suggestions on how to make TABBOULEH:
INGREDIENTS
There’s something instantly appetizing about the ingredients used to make this salad. Fresh tomatoes, scallions, cucumber and lemon are always refreshingly tasty, and the cooked quinoa lends a notable nuttiness to the tabbouleh mix.
As nice as all of the above sounds, the real stars of this salad are the mint and parsley. The recipe calls for large quantities of each, and finely chopping the herbs is key to the flavour profile. Also, a super important tip – I suggest washing and rinsing both the parsley and mint two or three times before use. Biting into grit or sand in a salad is never fun.
FOOD PROCESSING
I read a magazine article recently where this woman discussed how she had gotten rid of her food processor and instead wanted to return to the days of yore and almost commune with her ingredients as she prepared them. Lovely thought, but yikes, ain’t nobody got time for that! If you have a food processor, I recommend using it.
SEVEN-SPICE MIX
This mix is a lovely combination of seven ground spices, all of which are used in Lebanese cuisine. I often triple or even quadruple the quantity whenever I make a batch – it never goes to waste. As memorable as this spice mix is in this recipe, it also works to enhance the flavours of other delicious things. Try sprinkling it on cooked carrots or buttered oven-baked potatoes. I’ve also enjoyed adding it to salad dressings, cream cheese dips and whisked into scrambled eggs.
PRESENTATION
Think of this QUINOA TABBOULEH SALAD as a bit of a chameleon: it’s a salad, appetizer, sandwich stuffer, or even a main course. Incorporate it onto a platter of dips before a dinner party, or serve it as a side dish with grilled fish or meat.
Fresh tasting and exotic in flavour, this QUINOA TABOULI TABBOULEH salad will become a welcome addition to your collection of salad recipes. Make it often and enjoy it a lot!
To prepare Lebanese seven-spice mix, combine ingredients together in a bowl. Store in an air-tight container for up to nine months.
Bring two cups of water to a boil in a medium-sized pot. Add quinoa, stir and cover. Reduce heat to simmer, and cook quinoa for 15 minutes. Drain in a fine sieve and transfer to a medium-sized mixing bowl. Set aside.
Remove parsley leaves from stems and place into food processor with blade attachment. Repeat process with mint. Add green onions to food processor, cover and pulse until fine-chopped. Transfer everything into quinoa bowl.
Prepare English cucumber and field tomatoes. Add them to bowl along with lemon juice and oil. Sprinkle on spice mix and stir. Adjust the flavour to taste with salt and pepper.
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