Quinoa Tabbouleh

This no-tomato quinoa tabbouleh isn't quite traditional, for a couple of reasons. The bulgur wheat is subbed out for quinoa, a gluten-free option. Additionally, the tomatoes are swapped out for red peppers.

Originally Posted December 24, 2014. Updated 2/16/2021

I love quinoa. The taste is decent, and it's a fun texture to eat.

When I first started eating it like a decade ago, it was mostly in soups, as a healthier (and more fun!) alternative to noodles or rice.

Sometimes I'd serve it on its own, almost like a rice... but it was only a few years ago that I started using it in what's now my favourite application for quinoa: tabbouleh!

Quinoa Tabbouleh

Even before discovering that I need to be gluten-free, I found that I actually preferred the taste and texture of quinoa to the traditional bulghur wheat used in tabbouleh.

Beyond being inherently gluten-free, this recipe was created with another need in mind - my husband's utter hatred of tomatoes.

I wanted a tabbouleh I could share with him, rather than hoard for myself. So: red peppers.

Usually, I'd consider this more of a summer thing, but I've been craving it lately, so did up a of No-Tomato Quinoa Tabbouleh batch yesterday.

Sitting here on Christmas eve munching on some... it has green, red, and mint involvement. I'm officially declaring it holiday canon.

So say we all?

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5 from 1 vote

No-Tomato Quinoa Tabbouleh

This tabbouleh isn't quite traditional, for a couple of reasons. The bulgur wheat is subbed out for quinoa, a gluten-free option. Additionally, the tomatoes are swapped out for red peppers, as a personal taste thing. If you love tomatoes, feel free to use tomatoes!

Prep Time10 minutes mins

Cook Time15 minutes mins

Chilling Time3 hours hrs 15 minutes mins

Total Time3 hours hrs 25 minutes mins

Course: Side Dish

Cuisine: Gluten-free, Lebanese, Middle Eastern

Servings: 6 People

Calories: 244kcal

Author: Marie Porter

Ingredients

• 1 Cup Uncooked Quinoa
• 2 Red Bell Peppers Seeded and chopped
• 2 Cucumbers Peeled, seeded, and chopped
• 4 Green Onions Thinly sliced
• 1 Bunch Parsley Chopped
• 1 Bunch Mint Chopped
• 1-2 Lemons - Zest and Juice ⅓-1/2 cup fresh juice
• ⅓ Cup Olive Oil
• 3-4 Garlic cloves Pressed or minced
• 2 teaspoon Salt
• 1 teaspoon Ground Pepper

Instructions

• In a pot, bring quinoa and 2 cups hot water to a boil.
• Cover, reduce heat to low, and simmer for 10-15 minutes or until all the water is absorbed.
• Stir well, remove from heat, and transfer to a mixing bowl to cool a bit.
• After 10-15 minutes, toss to fluff. Add peppers, cucumbers, green onions, parsley, mint, and lemon zest. Stir to combine.
• In a separate bowl, combine remaining ingredients, whisking to combine well. Pour over salad, toss to combine.
• Cover and chill for at least 3 hours before serving.

Nutrition

Calories: 244kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 788mg | Potassium: 460mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2222IU | Vitamin C: 69mg | Calcium: 52mg | Iron: 3mg

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