Timeless Quinoa Tabbouleh

Quinoa Tabbouleh

I really wish it had occurred to my mom and I years ago to start a running tally of the number of batches of tabbouleh to be made in our kitchen. I am not exaggerating when I say that I think it would be in the hundreds! It’s just such an easy, refreshing and wholesome dish that I don’t foresee myself tiring of.

Quinoa Tabbouleh

While I’m a big fan of traditional tabbouleh with bulgur, using quinoa instead kicks the protein up a notch and makes it a more complete meal in my mind. And I love that parsley gets to take the spotlight instead of being the garnish that it usually is.

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It is our go-to recipe when a salad is requested at a potluck. And the flavours develop with time so making a big batch = delicious lunches for days.

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Recipe (adapted from Whole Foods for the Whole Family Cookbook)

  • 3/4 cup dry quinoa
  • 1 1/4 cups water
  • pinch of salt
  • 2 medium sized tomatoes, finely chopped (seeded if desired)
  • 3/4 of a medium cucumber, peeled and chopped
  • 2 cups stemmed parsley, finely chopped
  • 1/2 cup fresh lemon juice (or a bit less, to taste)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1 tsp dry dill (or 1 Tbsp fresh)

1. Combine quinoa, water and salt in a medium saucepan and bring to a boil.
2. Let boil for 30 seconds or so and then cover and reduce heat to low for 15 minutes.
3. Remove from heat and let sit for a couple of minutes before fluffing with a fork. Let cool.
3. Add tomatoes, cucumber and parsley to the quinoa.
4. Combine lemon juice, olive oil, salt and dill and add to quinoa.
5. Eat immediately or leave in the fridge for a little while to let the flavours mingle.

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My favourite is eating it with a million pita wedges and a boat load of hummus. Ohhhh my. Seriously, get on it friends!

Do you like tabbouleh? 

8 thoughts on “Timeless Quinoa Tabbouleh

  1. It looks good to me however I have not had it much. When I have had it I liked it.

    Question: I have believed that canola and olive are good choices for oils to consume. A dietitian came to where my wife works and said that not so much for canola oil. I have also heard that coconut oil isn’t very good for you. What do you think about canola and coconut oils?

    Thanks!

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    • Hi Randy! From where I currently sit, I advocate for Olive and Canola oils. Both are almost exclusively unsaturated fat and Canola has a pretty impressive omega-3 profile. Coconut, on the other hand, is almost all saturated fat. Without getting too technical, the saturated fat in coconut oil is considered “medium-chained”, and is shorter than the chains in most animal fats like butter and lard. Some people believe that these shorter chains really change the effect of the saturated fat on the body and that coconut oil is actually very nutritious. I personally don’t feel that there is conclusive enough evidence to think so (at least yet) and therefore stick to eating it in moderation, while sticking to olive oil and canola for the bulk of my cooking. But obviously I can only speak for myself… it’s definitely a controversial topic!

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      • Thanks so much Jacklyn for your excellent response, you explained it all so well.

        I think I am on the right track then because I only have canola and olive oils in our house and seldom have coconut oil….maybe twice a year when my wife and I go out to a restaurant.

        Have a great day Jacklyn!

        Like

  2. Love quinoa! I think this would make a scrumptious meal with the addition of chickpeas and feta cheese, or maybe a piece of grilled salmon :)
    YUM! Thank you for sharing another yummy recipe, Jacklyn!

    Like

  3. Pingback: WIAW + Neat Facts from Week 1 of the Semester | Jack's Balancing Act

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