Quinoa Tabouleh Salad

If you have been following this blog a while, you have probably heard me mention that my mother in law is from Turkey.  I have several of her recipes on my blog including my super easy bean salad and my red lentil soup.  Tabouleh salad is another thing she makes often.  Tradtionally, tabouleh salad recipes are made with bulgur.  Bulgur is not gluten free though.  I wanted to keep my tabouleh salad gluten free, so I used quinoa instead.

Quinoa Tabouleh Salad - My Whole Food Life

This tabouleh salad is super simple to make and it will keep you full for a long time.  This tabouleh salad recipe is also very adaptable to add in whatever other veggies you may like.  You can eat this on it’s own, or mix in a wrap with some greens and hummus.  Yum!

Yields 3-4 servings

Quinoa Tabouleh Salad

15 minPrep Time

15 minTotal Time

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Ingredients

Instructions

  1. In a small saucepan , combine the quinoa and water.
  2. Bring to a boil, then turn down, cover, and simmer until all the water is absorbed. It usually takes about 10 minutes.
  3. Set aside to cool.
  4. Once the quinoa is cooled, add it and the remaining ingredients to a bowl and mix well.

Notes

This quinoa tabouleh should last in the fridge for at least a week. Enjoy!

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https://mywholefoodlife.com/2014/06/14/quinoa-tabouleh-salad/

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16 thoughts to “Quinoa Tabouleh Salad”

  1. I'm anxious to try this but I have a question. I've never used pomegranate molasses - is there a substitute? Could I use olive oil instead? Thanks!
  2. I've had tabbouleh before and not been real impressed with the flavor, but the addition of the pomegranate molasses sounds like it would make this dish. I'll definitely have to try it. It doesn't hurt at all that my prior experience of Turkish cooking has been very positive… :-)
    1. I'm sorry I don't know. The serving size would be 1/2 cup to 1 cup. You can probably plug the recipe into My Fitness Pal for a rough estimate

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