Tabbouleh is undoubtedly one of my favorite salads from the Middle Eastern origin. However, now I see many people moving to a gluten-free diet which is what inspired this dish. Instead of using bulgur or couscous like the original tabbouleh uses, I swapped it with quinoa which is a much healthier option and it keeps you full for a longer period of time! Surprisingly, the quinoa really enhanced the flavors brought by the lemon juice and parsley and now this dish is a favorite at my place!
[purerecipe]
Ingredients
Method
- Put the vegetable broth and quinoa in a saucepan and boil for about 10-12 minutes until the quinoa softens. After it comes to a boil, cook on a medium flame
- While the quinoa is boiling, chop the cucumber, tomato, onion and parsley and set aside in a container
- After the quinoa boils, add it to the container containing the vegetables
- Add lemon juice, salt and black pepper to the container
- Mix well and serve
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