– 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
Nutrition Facts
4 servings per container
Serving Size1 servings
Calories113
- Amount Per Serving% Daily Value *
- Total Fat
1.7g
2%
- Saturated Fat 0.3g 0%
- Trans Fat 0.0g
- Cholesterol 0.0mg 0%
- Sodium 164.9mg 7%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
20.4g
7%
- Dietary Fiber 3.8g 12%
- Sugars 3.7g
- Protein 4.5g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.