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Tabbouleh Salad - Recipe (Gluten-Free)

January 22, 2020

A twist on my grandma's classic family recipe!

I grew up on my grandmother’s amazing Lebanese food and I've been lucky enough to cook alongside her in the kitchen all my life. I didn’t get the chance to meet her dad who is the real reason for all these amazing recipes, but I like to think he makes him very happy to see all these future generations creating their own versions.

That being said this salad can be made many ways, and this is just my favorite version. It's full of yummy, healthy ingredients and it’s so simple to make. You can make a huge batch at the beginning of the week and it lasts well in the fridge. I will eat it all week for lunch! As a bonus for those that are gluten-sensitive, my version is gluten-free and just as filling as the original.

Tabbouleh Salad - Recipe (Gluten-Free)

Ingredients:

6 medium size Roma tomatoes
Parsley (about 6 - 8 bunches)
2 full size cucumbers
2 - 4 lemons
Extra virgin olive oil
Kosher salt
Pepper
Green onions
2 cups of quinoa

Boil the water and prepare the quinoa according to the package. You will want to give it time to cool completely before mixing it with the veggies.

Chop up the tomatoes and allow to drain in a colander while preparing the other veggies. Chop the cucumber into tiny cubes and dice the green onions.

Remove the leaves from the stems of the parsley and finely chop. I don’t mind a bit of the stems in my salad, but don’t tell my Grandma I said that 🙂

Once everything is chopped and the quinoa is completely cooled, combine in a large bowl. Add the juice of two lemons, as well as three tablespoons of olive oil and mix. Now add the salt and pepper to taste. At this point I usually decide if it needs more lemon so use your judgment. I love it with a strong lemon flavor like I was taught but you can adjust it to your own preference.

Enjoy!