This version of tabbouleh uses quinoa instead of the traditional bulgar. Have you ever had tabbouleh? It is a Middle Eastern side dish consisting of bulgar, or a grain, and copious amount of finely chopped parsley, lemon juice, and some fresh vegetables like onion and tomato. This pairs well with a variety of dishes,as it is bright, and refreshing. I use it most often on my falafel sandwiches, or as a compliment to a Middle Eastern platter. I used quinoa in this recipe because it’s healthy, what I had on hand, and a small enough grain to use in this salad. You could also use couscous, or ground cauliflower instead.
Here are the other recipes for this sandwich to make it complete:
Ajvar – a Croatian roasted red pepper and eggplant spread.
Falafel – fried chickpea patties.
Hummus – a spread made of chickpeas and tahini.
- 1 cup dry Qunioa
- ½ cup chopped Parsley
- ½ Red Onion
- 1 small Tomato
- ¼ Red Pepper (optional, for more color and crunch)
- 3-4 tbsp lemon juice
- 1 tsp salt
- Cook the quinoa according to package directions. In the meantime, chop parsley, and dice the onion, tomato, and red pepper.
- Once the quinoa is cooked, mix in the vegetables, parsley, lemon juice, and salt.
- Let cool in the fridge before serving.