Traditionally, Tabbouleh is made with couscous (a cracked wheat). It is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur, and seasoned with olive oil and lemon juice. In this variation, we’ll be substituting couscous with quinoa which is a great alternative.
Tabbouleh, or tabouli, is a Lebanese salad which was ranked as one of the healthiest dishes. Alongside its fresh and healthiness — if you don’t mind the fine dicing and chopping — will leave with a variety of tastes, textures, and colours.
TABBOULEH is a vegan dish. Want another cool fact? The fact that it is quinoa, it is also gluten-free. Tabbouleh consists of MANY super-ingredients, to each their own health benefits.
Quinoa providing the complete protein and all its essential amino acids. Onions contain anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties. Garlic is good for cleaning the blood and managing blood pressure. Parsley contains more vitamin C than most veggies — three times as much as oranges — high in vitamin A, and when eaten raw, it can cleanse the blood and can assist with removing some kidney gallstones. Mint treats indigestion, respiratory problems, headache, nausea, and fever. Cucumbers have high water content and dietary fiber, which makes them very effective in ridding the body of toxins from the digestive system, aiding in digestion. LONG STORY SHORT — Tabbouleh is a SUPERFOOD
You can view our previous recipe on how to cook some classic quinoa to use in this recipe.
PREP LIST TIME: 10-20 minutes (Serves 5 – 6)
- 4 cups cooked quinoa
- 1 1/2 cups diced cucumber
- 3/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 cup chopped tomatoes
- 2 chopped green onions
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp extra virgin olive oil
- 3 garlic cloves chopped
Shall We Begin?
- Mix all ingredients together
- Cover and refrigerate for at least 2 hours before serving.
- Eat Clean. Feel Good. Live Happily