Quinoa Tabbouleh – Oil Free

– Vegan – Gluten Free – Low Calorie – Oil Free – Low Fat –

This quinoa tabbouleh is naturally gluten-free and low-calorie. To make this dish even healthier, I’ve omitted the oil that’s traditionally found in tabbouleh while maintaining it’s fresh, crisp taste. Tabbouleh is the perfect summer snack and can even be made into a full meal.

How to serve quinoa tabbouleh:

• As a dip with toasted pita bread or baked pita chips
• On top of a salad or rice pilaf
• As a wrap with pita bread and hummus. I took this dish on a beach trip and it was the easiest, most delicious beach lunch.

Kitchen essentials:

• A small saucepan
• A medium-large mixing bowl

Substitutions:

• Quinoa: traditionally, tabbouleh is made with fine bulgur wheat. For a more classic dish, you can substitute the quinoa for bulgur wheat.
• Fresh parsley and mint: I highly recommend using only fresh herbs. Dried herbs will not yield similar results for this dish.

If you like this quinoa tabbouleh, I think you will love some of my other favorite herby dishes:

• Herby Butternut Squash Soup
• Crispy Potato Latkes (Vegan + Oil-free)
• Creamy Cilantro Dressing (Oil Free + Vegan)
• Vegan Taco Pasta

Quinoa Tabbouleh – Oil Free

Recipe by Slow Down Company Course: SidesDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Ingredients

• 1/2 cup 1/2 uncooked white quinoa

• 2 2 small roma tomatoes, diced

• 1/2 cup 1/2 diced cucumbers

• 1 cup 1 chopped scallions

• 1 cup 1 chopped fresh parsley

• 1/2 cup 1/2 chopped fresh mint

• 1/4 cup 1/4 fresh lemon juice

• 2 tbsp 2 minced garlic

• 1 tsp 1 black pepper

• 1/4 tsp 1/4 salt*

Directions

• Cook the quinoa. Use the package instructions to cook the quinoa and allow to cool.
• Assemble. Once the quinoa has cooled, add it to a large mixing/serving bowl with all the other prepared ingredients. Mix well until combined and enjoy!

Notes

• The original recipe makes roughly 4 1/2 cups tabbouleh.
• *This tabbouleh will keep in the fridge for 4-5 days. To preserve it’s freshness, I would recommend adding the salt right before you plan on serving it.

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