This Quinoa Tabbouleh is easy to make, really nutritious and packed with juicy fruits, crunchy veggies and fresh herbs. It’s the perfect summery salad for picnics and packed lunches!
What is Tabbouleh?
Tabbouleh is a vegetarian salad traditionally made using bulgur wheat, chopped herbs, and vegetables.
My version here is made using quinoa instead of the bulgur wheat, which makes it gluten-free. Quinoa is also a great source of protein and fibre and adds a lovely nutty flavour.
I decided to add nectarines which add a lovely summery touch and their juicy texture, tart-sweet flavour and fragrant aroma make a delicious addition.
Why you’ll love this Quinoa Tabbouleh:
- it’s packed with veggies
- it’s full of flavour
- it’s fresh yet hearty
- it’s a great source of protein and fibre
- it’s filling and satisfying
- it’s healthy and nutritious
- it’s perfect for summer
- it’s vegan and gluten-free
- it’s great for picnics and packed lunches
- it makes a great side dish for BBQs!
How to make this Quinoa Tabbouleh
Scroll down to the bottom of the post for the full recipe.
- Cook the quinoa according to instructions on packet.
Tip: Add the dried cranberries to the quinoa before cooking as they become softer and juicier when cooked.
Prepare all the fruit and vegetables – you can use anything you like, but I went for:
- juicy nectarines
- refreshingly crunchy raw veg – fresh cucumber, tangy red onion, sweet red pepper, peppery radish, juicy tomatoes
- all the fresh herbs – parsley, basil, mint
- earthy, nutty toasted pistachio nuts!
- Mix together the ingredients for the dressing in a separate bowl.
- Add the cooked quinoa to a large bowl along with all the other ingredients for the salad.
- Pour the dressing over the salad and mix well.
HOW LONG DOES THIS QUINOA TABBOULEH KEEP FOR?
This Quinoa Tabbouleh keeps covered in the fridge for up to a day.
SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:
- you can use pre-cooked quinoa to make it easier
- you can substitute the dried sour cherries with dried cranberries
- you can substitute the quinoa with brown rice, wild rice or buckwheat, or another grain such as couscous, bulgur wheat or barley if you don’t need it to be gluten-free
- you can substitute the pomegranate molasses with any other sweetener
- you can use any vegetables or fruit you like
- you can substitute the pistachio nuts with any other nuts or seeds.
More vegan salad recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Quinoa Tabbouleh (Vegan + GF)
- 110 g (3/4 cup) uncooked quinoa
- 2 tablespoons dried cherries (or sub dried cranberries)
- 1 nectarine , diced
- 1/2 red onion , finely sliced
- 1/2 cucumber , diced
- 1 red pepper , cut into matchsticks
- 3 radishes , finely sliced
- 6 cherry tomatoes , halved
- 2 tablespoons fresh basil , finely chopped
- 2 tablespoons fresh parsley , finely chopped
- 2 tablespoons fresh mint , finely chopped
- 4 tablespoons shelled pistachio nuts , roughly chopped
For the dressing:
- 2 tablespoons olive oil (you can omit this if you wish)
- 2 tablespoons lemon juice
- 1 teaspoon pomegranate molasses (or sub agave syrup or any other sweetener)
- Salt to taste
- Cook the quinoa according to instructions on packet (add the dried cranberries to the quinoa before cooking as they become softer and juicier when boiled)
- Add the cooked quinoa to a large bowl along with all the other ingredients for the salad
- Mix together the ingredients for the dressing in a separate bowl
- Pour the dressing over the salad and mix well
- Keeps covered in the fridge for up to a day
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