Love classic tabbouleh? Discover this innovative gluten-free twist, swapping bulgur for nutrient-packed quinoa. As a seasoned home cook with years of experimenting with healthy recipes, I've perfected this simple vegetarian dish. It requires minimal prep, can be made ahead, and delivers refreshing flavors perfect for summer meals.
Tabbouleh with quinoa: light, gluten-free, and utterly delicious!
For 4 people
- 400 g of quinoa
- 1 cucumber
- 3 tomatoes
- 1 lemon (for its juice)
- some raisins
- a few mint and coriander leaves
- olive oil, salt and pepper
1. For 4 glasses of quinoa (4 people), use 4 glasses of water.
2. Cook the quinoa seeds for 10 minutes, then let them cool off the heat.
3. Meanwhile, dice the cucumber, garlic, and tomatoes into small cubes. Chop a sprig of mint and one of coriander. Squeeze the juice from half a lemon.
4. Mix all ingredients, then add 1 tablespoon of olive oil, salt, pepper, and a handful of raisins.
5. Refrigerate for at least one hour to let the flavors meld.
Your fresh quinoa tabbouleh is ready! It's incredibly straightforward—no fancy equipment like a Thermomix needed.
This mirrors traditional bulgur tabbouleh but is lighter and healthier. Quinoa boasts more protein than most grains, is highly digestible, and gluten-free.
Rich in vitamin E, it's ideal for stress relief, anemia, fatigue, hot flashes, and glowing skin.
To avoid sticky quinoa, let it rest uncovered off the heat for 10 minutes after cooking—it stays light and fluffy.
For an authentic Lebanese version, add two bunches of finely chopped parsley.
Customize freely: skip cucumber, add tuna, chickpeas, feta, or avocado for richer variations. It's versatile, light, and fits any balanced diet.
- 400 g of quinoa: €3.98 per kilo, i.e. €1.59
- 1 cucumber: €0.99 each
- 3 tomatoes: around 360 g at €2.50 per kilo, i.e. €0.90
- 1 lemon (for its juice): about 100 g at €3.60 per kilo, i.e. €0.36
- 50 g a few raisins: €4.72 per kilo, i.e. €0.24
That's €1.02 per person or €4.08 for 4 people.
