Grain Free Tabouli

Grain Free Tabouli is healthy and delicious salad with quinoa, cucumbers, parsley, and a simple dressing!

This grain free tabouli salad is just as good as the traditional version but easier on your gut than using bulgur wheat. I love to make this salad over the weekend and eat throughout the week. My kids love it in a stuffed pita with hummus and falafel.

Tabouli is a stable in a Mediterranean diet. It makes a dish alongside hummus, baba ghanoush, falafel, olives, and shawarma. Some of my favorite things to eat!

A Mediterranean diet is one of the most popular diets to follow due to its renowned health benefits. I grew up eating many Mediterranean, Lebanese and Israeli dishes that now are some of my all-time favorites.

What you need to make this recipe:

• Quinoa: Quinoa gives a similar texture to bulger but with much better health benefits.
• Cucumber and tomato: add freshness, color, and crunch from the cucumber.
• Parsley: Parsley is the staple of this recipe, I find it tastes best when you chop it very fine. The parsley gives this salad a wonderful airy texture that is very enjoyable to eat. Parsley is loaded with antioxidants and cancer flighting substances, which is another reason this salad needs to be in your weekly meal rotation!
• Mint leaves: brings a fresh flavor to this salad with loads of health benefits.
• Green onions: beautifully mild onion that adds color and texture to this salad.
• Lemons, garlic, olive oil, sea salt: this basic Mediterranean dressing is so simple and delicious it lets the salad shine without trying to take the spotlight.

Grain Free Tabouli

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• Author: Breghan
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Grain Free Tabouli is healthy and delicious salad with quinoa, cucumbers, parsley, and a simple dressing!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup cooked quinoa





• 1 cucumber
• 1 tomato
• 3 bunches parsley
• 10 mint leaves
• 3 green onions
• 2 lemons
• 2 cloves garlic
• ¼ cup olive oil
• ½ tsp sea salt

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Instructions

• Wash and dry the parsley and mint. Remove the stems and finely chop herbs. (You can use a food processor to make this step go faster)
• Peel the cucumber leaving about ½ the skin on. Dice the cucumber, tomato, and green onion as small as you can.
• In a medium bowl combine quinoa, cucumber, tomato, parsley, mint, green onions, garlic in a bowl.
• Smash and mince the garlic.
• In a small bowl juice 2 lemons. Add olive oil and sea salt, garlic and whisk to combine then add to the salad.
• Mix all ingredients until well incorporated.

Notes

Keeps in the refrigerator for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: dinner, lunch
• Cuisine: vegan

Nutrition

• Serving Size: 6 servings
• Calories: 199
• Sugar: 1.7 g
• Sodium: 198.7 mg
• Fat: 11.2 g
• Carbohydrates: 21.8 g
• Protein: 4.6 g
• Cholesterol: 0 mg

Keywords: grain free tabouli, tabouli, gluten free tabouli, quinoa tabouli