Tabbouleh (also spelled tabouleh or tabouli) is a Middle Eastern Dish traditionally made with bulgur wheat. In this recipe, we’ve swapped bulgur for gluten-free quinoa and brown rice to craft a version that’s just as hearty and flavorful as the original, with all the protein and amino-acids quinoa has to offer.
Prep: 15 minutes
Total: 30 minutes
½ cup quinoa
½ cup brown rice
2 cups water
1 cup chopped spinach or kale
1 large red pepper, finely chopped
4 scallions, chopped
2 cloves garlic (minced)
2 to 3 tbsp fresh and chopped mint
½ cup fresh and chopped parsley
¼ cup Ava Jane’s Kitchen Extra Virgin Avocado Oil
¼ cup lemon juice
½ tsp Ava Jane’s Kitchen Colima Sea Salt
Marcona almonds for topping (optional)
In two separate medium pots, cover the quinoa and brown rice in 1 cup water and bring to a boil. Reduce their heat to a slow simmer, cover, and allow each to cook for about 10-15 minutes, or until most of the liquid has been absorbed. Fluff a few times with a fork, then set aside.
While the quinoa and rice is cooling, in a large bowl combine the chopped pepper, kale or spinach, scallions, garlic, fresh mint, and fresh parsley.
Once the quinoa has mostly cooled, add the cooked quinoa and rice, avocado oil, lemon juice, and Colima sea salt, tossing gently to combine well.
Chill your salad for at least 1 hour before serving, preferably overnight, to allow the flavors to mingle and fully develop. Lightly toss together again before serving, topping with almonds and more fresh herbs..
Easy to download PDF: Quinoa tabbouleh