Tabbouleh. Tabouli. Tabbouli. Tabooli or  Tabouli – however you choose to spell it… Tabouli is fabulous.  However; Tabouli can be confusing.  Hey, even spelling it, is confusing!

A few weeks ago at a “Gab Fest” I mentioned that I was in love with Quinoa Tabouli!  This announcement was met with a confused silence.  Everyone stared at me as if I had said something “unmentionable.”

“What’s not to like about Quinoa Tabouli?” I thought.  

Finally, someone asked, “WHO OR WHAT IS KEENWAH ~ TABOOLEE?” 

We all laughed when they found out that Quinoa Tabouli was NOT a “who.”  And it’s definitely not a movie star or a television series.  However, Quinoa Tabouli is one of the most glamorous salads I’ve ever met!  

But now that I think about it… “Keenwa Tabouli” does have a certain ring to it… it does rather sound like an actors name…

All right.  Let’s cut to the chase… here’s the scoop about Tabouli: Tabouli is a traditional Mediterranean salad usually made with Bulgar wheat, herbs, fresh tomatoes… (but we are using Quinoa which is gluten free and sooooo delicious!  I think Quinoa actually makes a better Tabouli than one made with wheat.)  
Hoo boy. I wish I had some Tabouli right now…

Okay, more about Quinoa: 

  • Quinoa looks and tastes like a grain but it’s actually related to leafy green veggies.  Super-healthy Quinoa is high in protein and provides eight essential amino acids.   
  • I love how versatile Quinoa is!  Some mornings we eat Quinoa as a breakfast cereal.  (Spoon hot, cooked Quinoa into your cereal bowl, top with brown sugar (or maple syrup or honey) and milk ~ yummy, nutritious and satisfying.)     
  • And you can use Quinoa instead of rice.  For example, make Quinoa pilaf instead of Rice Pilaf – Quinoa Pilaf is light and delicious.   
  • Even though Quinoa is relatively new to the United States;  it has been around for centuries. The Inca’s attributed Quinoa for giving them incredible power and energy.   
  • But best of all – Quinoa is wheat and gluten-free making it perfect for making Quinoa Tabouli!

So… now…  Here’s the recipe for the Tabouli.  This Tabouli Salad is a TERRIFIC side dish at a BBQ; it’s fantastic when served with Hummus, oh and I’ve got to tell you this:  Our oldest son (who only eats “gourmet food” – I have no idea where he got this from) LOVES this salad.  I hope YOU love it, too!

Quinoa Tabouli Salad
This gluten-free, wheat-free salad is wonderful as a side dish with all grilled meats, chicken or fish and can even star as a delicious, vegan main dish! 

1 cup quinoa  (Rinse until water runs clear)
3 cups water
1/2 teaspoon salt

Place all in a large saucepan.  Bring to a boil; reduce heat to low and simmer, uncovered, on med/low for 15-20 minutes or until the water is absorbed and quinoa is tender.  Chill.  When the quinoa is cold, add:

1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small)
2 large diced tomatoes (seeds and skin are fine)
4 chopped green onions, including tops
1/4 cup fresh, chopped spearmint leaves
1/3 cup fresh squeezed, lemon juice
1/4 cup olive oil
Salt & freshly ground pepper to taste

Stir everything together.  Enjoy!  Can be made ahead but it tastes best if served the same day!

Another FAVE Salad: Italian Quinoa Salad
Plus, you’ll find the “SECRET” to making great Quinoa!
Check it out!  Happy Day to you!  Remember this… YOU  ARE LOVED!
Big hugs, Lynn

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