Quinoa Tabouli

2 Jun
Quinoa is not a grass, but its seeds have been...

Quinoa is not a grass, but its seeds have been eaten for 6000 years. (Photo credit: Wikipedia)

Tabbouleh   (تبولة; tabouleh or tab(b)ouli)

Tabbouleh is a North East African dish, traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt. Any grain can be used to create the same delicious dish so this version is made with quinoa.

Quinoa (pronounced keen’wa) is a staple grain of South America. It has the highest protein and fat content of any grain. It is especially high in calcium and is a good source of B vitamins, vitamin E, iron and phosphorus. It must be washed very well to rinse off the bitterness from its surface.


Tabbouleh (Photo credit: Wikipedia)

It makes a great alternative to cracked wheat (bulghur) and couscous which are wheat based products. Buckwheat may also be used to create this.


  • 1 cup Quinoa, rinsed
  • 1 3/4 cup Water
  • Sea Salt, to taste
  • 1 cup Minced Parsley, mint or Cilantro
  • 1 tomato, finely diced



  1. Place quinoa and salt in water. Bring to a boil, cover, turn heat to low, and cook until all water is absorbed, about 15 minutes. Cool. Fluff with a fork.
  2. Combine dressing ingredients together
  3. In a large bowl, combine quinoa with the rest of the ingredients and add the dressing. Adjust to taste.
  4. Set aside 30 minutes before serving.


Cut and scoop out red bell peppers. Stuff half a pepper with a portion of the tabouli for a colourful, refreshing experience.  Yum!


One Response to “Quinoa Tabouli”


  1. Grains of Truth | The Antiguan Vegan - June 16, 2013

    […] Quinoa Tabouli (antiguanvegan.wordpress.com) […]

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