Here’s a Passover twist on one of our favorite Middle Eastern salads, Tabbouleh. Traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber, protein, vitamins and minerals. A light and nutritious addition to any meal, during Passover and all year round!
Tabbouleh with Quinoa
- Yield: 6 cups 1x
Description
A twist on the Middle Eastern salad, traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber. Perfect for Passover.
Ingredients
- 3 cups cooked quinoa (click here for instructions on how to cook quinoa)
- 2 cups chopped parsley
- 20 yellow grape tomatoes, sliced in half
- 20 red grape tomatoes, sliced in half
- 3 scallions, white and green parts, sliced (optional)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ½ tsp salt (or to taste)
Instructions
- Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve
- Category: Side
- Cuisine: Middle Eastern
Frequently Asked Questions
Can I substitute the quinoa with another grain in this Tabbouleh recipe?
While quinoa is used for its gluten-free properties, you can use cooked couscous or millet if you’re not concerned about gluten.
What type of herbs should I use for the best flavor in my Tabbouleh?
For the best flavor, use fresh parsley and mint, as they are traditional in Tabbouleh and provide a refreshing taste.
How do I prepare the quinoa for this recipe?
Rinse the quinoa under cold water, then cook it in a ratio of 1 part quinoa to 2 parts water, bringing it to a boil and simmering until fluffy.
