I’ve always loved tabbouleh night! When I was younger, we had a Lebanese family friend who taught my mom how to make some tasty authentic tabbouleh. The fresh taste of parsley and tomatoes together was something even my kid self appreciated. I don’t know what made me think of tabbouleh the other day, but I decided to get some ingredients to try and make my own with quinoa instead of bulgur. Bulgur is a cereal food made from wheat that is traditionally used in this dish. However, those who are gluten intolerant can enjoy tabbouleh when it’s made with quinoa.
I was in a hurry when I decided to grab the ingredients so I got the ones I was sure were in there, but I forgot to get mint. So, although this recipe does not contain fresh mint leaves, you can experiment adding them to taste if you are interested because it adds a unique flavor to the dish and is typically used.
This tabbouleh goes very nicely as a side dish because it contains both vegetables and quinoa or it would also taste great with some hummus and pita bread for a snack! Either way, it’s a nice chilled dish that gives your body some of those greens and vegetables it so loves.
Do you know how good parsley is for you?
Often times it’s used as a garnish or is a very popular seasoning, but the consumption of fresh raw parsley is less common. Parsley is a great healing food that not only provides the body with important vitamins, but it has also been proven to support the heart, joints (because of anti-inflammatory properties), and enzymes in the liver that aid in detoxification. One reason I love tabbouleh is because it’s a good way to incorporate the herb into your diet since the dish has a generous amount of fresh parsley in it. And it’s such a plus that it tastes great!
- 1 cucumber, skinned and diced into bite-sized pieces
- 1 cup fresh parsley leaves, finely chopped
- 2 medium tomatoes, diced
- 2 green onions, thinly sliced
- ½ lemon, freshly squeezed
- 2 cups quinoa, cooked and cooled
- 3 tbsp. olive oil
- sea salt, to taste
- Cook quinoa according to package instructions and let cool.
- Place all ingredients together, mix and let marinade in the fridge for at least an hour. Serve chilled.