No-Tomato Quinoa Tabbouleh

No-Tomato Quinoa Tabbouleh

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

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

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 mins

Cook Time15 mins

Chilling Time3 hrs 15 mins

Total Time3 hrs 25 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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