I hope I won’t insult anyone with this Lebanese-inspired recipe (you never know, I did insult someone with my quinoa sushi… lol). I love tabouleh, which is traditionally made with bulgur, but I felt like innovating a little bit. And the leftover quinoa that was in my fridge felt like the logical choice.
And I was right! This quinoa tabouleh definitely earned a spot in my summer recipe rotation. I really like the little crunch that this pseudo-grain brings to the dish. Plus it’s high in good-quality protein and naturally gluten free.
This salad is ideal for your picnics, potlucks, work or school lunches, etc. It’s easy to prepare, especially if using leftover cooked quinoa, and can be adapted to fit your preferences. Restaurant and store-bought tabouleh feature an impressive amount of fresh parsley, but I prefer mine with a bit less, to leave more room for the other flavors.
It can of course be made in advance, but not too soon either. You don’t want the veggies to lose their juices and end up with a wet tabouleh. It’s best to add the cucumber and tomato, seeds and liquid removed, only a few hours before serving and to eat within two days.
Would you like to see more international-inspired recipes on the blog? I made a phenomenal couscous salad lately, inspired by my Lebanese colleague, just sayin’!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
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- 2 cups cooked quinoa cold
- 1 bunch of fresh parsley finely chopped
- a handful fresh mint finely chopped
- 2 spring onions finely chopped
- 1 cup cherry tomatoes finely diced and strained
- 1 cup cucumber finely diced, seeds removed and strained
- salt & pepper to taste
- fresh lemon juice to taste
- olive oil to taste
- optional add-ins
- pomegranate seeds
- chopped dates
- In a salad bowl, mix all ingredients. Make sure you strain the tomatoes and cucumber first to avoid ending up with wet tabouleh.
- If you don't plan on eating the salad on that day, wait until adding those in.
- Season with salt & pepper and a drizzle of lemon juice & olive oil. Wait 1h to let the flavors soak in.
Once all the ingredients are mixed in, keep in the fridge and eat within 2 days.