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!
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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No-Tomato Quinoa Tabbouleh
- 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
- 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.