For tabbouleh lovers, especially if you like it with lots of fresh herbs, here is a recipe where quinoa replaces couscous or bulgur.
I’m mad about Lebanese tabbouleh with LOTS of fresh herbs and lemon. I would eat toms of this. I decided to switch couscous or bulgur for quinoa. And it turned out very tasty and interesting with a white, black and red 3 colors quinoa blend.
As for Lebanese tabbouleh, use freshly squeezed lemon juice and fine olive oil. Use different fresh herbs. I suggest flat-leaf parsley, mint and cilantro. if you don’t like cilantro, use 2/3 parsley and 1/3 mint. Feel free to add other fresh herbs of your taste if you want. I selected a red onion for its sweetness but you may replace by shallot or chive.
Herb Tabbouleh with Quinoa
- 120 gr quinoa
- 1 bunch flat-leaf parsley
- 1 bunch mint
- 1 bunch cilantro
- 2 tomatoes
- 1 small red onion
- olive oil about 10 cl
- lemon juice 1 to 2 lemons
- salt and freshly ground pepper
- Start by cooking quinoa (the approximate 10 minutes time depends on your quinoa). Drain in a sieve, pour it in a dish and stir together the quinoa and one tablespoon of olive oil. Let it cool down.
- When quinoa is cold, prepare the other ingredients. Remove the stems from herbs and finely chop leaves. Very finely mince onion (or shalloand cut tomatoes into very small cubes.
- Combine those ingredients with quinoa. Add salt and pepper. Season to your taste with more or less lemon juice and olive oil.