There are few things in this world quite as good as fresh tabbouleh or tabouli. The only thing better is, perhaps, a quinoa tabbouleh. That is absolutely perfect because then the tabbouleh is gluten-free and packed with protein. Would you please keep reading for my delicious, crispy red quinoa tabbouleh recipe?
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Making tabbouleh in my house is a double-edged sword. I spend half an hour chopping parsley, tomatoes, and onions with all the care of an artisan, and the bowl will be empty as soon as I set it down to be served! Who can blame my eldest boy? Nobody can resist a good tabbouleh…
When my 18-year old Andres Ignacio was 9 months old, I was making tabbouleh in my kitchen in Caracas, and he begged me with his eyes to serve him some. He absolutely loved it! He tasted it, savored every bit with so much joy and fruition that I still treasure that moment.
No, my then-only child ate my tabbouleh as if it were baby food. He didn’t care about how acidic the lemon juice was. He didn’t mind the various unknown textures of the ingredients. And 17 years later, this Middle Eastern salad is still a staple in my kitchen and, more importantly, something that Andy and I have in common.
If an 18-year old athlete loves tabbouleh, that only means I need to stock at least 8 portions. Even then, he could eat it all in one sitting! Or two. Growing boys, and especially young adults, are known for their voracious appetites.
The Quinoa Super Powers
But in addition, for a young athlete, this red quinoa taboule, which can also be prepared with white quinoa, has another charm—the protein it provides. One hundred grams of quinoa contain 16 grams of protein, and that is no small thing.
How to Make Red Quinoa Tabbouleh
To make this salad, you will need some cooking utensils and ingredients, including:
- Wooden cutting board
- Salad spinner
- Mixing bowls
- Salad bowl
- Organic red quinoa
- Organic extra virgin olive oil
Red Quinoa Tabbouleh Recipe
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Red Quinoa Tabbouleh or Tabouli
- 1 1/2 cups of red quinoa cooked
- 4 cups of parsley leaves; washed dried, and finely chopped
- 2 cups of tomato finely diced
- 1/2 cup of red onion finely chopped
- 1/4 cup of fresh lemon juice
- 1/3 cup of extra virgin olive oil
- Coarse sea salt
- Combine the olive oil, lemon juice, and sea salt in a large bowl. Mix well until the vinaigrette forms.
- Combine the remaining ingredients in a large bowl and stir.
- Pour the vinaigrette over the salad and mix well.
- Cover and refrigerate for at least 30 minutes before serving.
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