Prep 20 mins
Cook 1 hr 30 mins
I got this recipe from a package of Bob's Red Mill brand quinoa. It's perfect because my husband and I love Middle Eastern food, but he's allergic to gluten and can't have traditional tabouleh. The fresher the herbs, the better because they are really the cornerstone of this recipe. Feel free to add tomatoes, cucumbers, olives, toasted pine nuts, anything you desire. It would make a great meal with a side of veggie kabobs and vegan tzatziki. Cooking time includes cooking the quinoa and refrigerating the salad. Preparation time includes chopping.
- 2 cups quinoa, cooked and cooled
- 1 cup chopped parsley
- 1⁄2 cup scallion (or any type of onions)
- 2 tablespoons of fresh mint, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, chopped (or pressed)
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper, freshly ground
- Toss the quinoa and fresh herbs together.
- Mix garlic, liquids, salt, and pepper, then pour over the quinoa. Stir to coat.
- Chill for at least 1 hour to allow the flavors to marry.
Thank you for posting this recipe which I discovered recently printed on a package of Bob's Red Mill quinoa. I added a few heirloom tomatoes diced, lemon cucumbers, a sprinkle of sumac and pine nuts. I don't know if Bob's Red Mill rinses their quinoa first, but I did to remove any residual natural bug repellent that the "grain" produces. Fresh herbs all the way! If may be difficult for me know to go back to traditional bulgur in taboule. Thanks for posting! We Oregonians love our Bob's Red Mill!