Red Quinoa Tabbouleh or Tabouli

There are few things in this world quite as good as fresh tabbouleh or tabouli. The only thing thing better is, perhaps, a quinoa tabbouleh. That is absolutely perfect because then the tabbouleh is gluten free and packed with protein. Keep reading for my delicious, crispy red quinoa tabbouleh recipe.

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 tasted it, savored every bit with so much joy and fruition, that I still treasure that moment. He absolutely loved it!

He didn’t care about how acidic the lemon juice was. He didn’t mind the various unknown textures of the ingredients. No, my then-only child ate my tabbouleh as if it were baby food. 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 tabule, 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. You can buy them online through my Amazon Affiliate Program. Following are some useful links:

• Wooden cutting board
• Knives
• Salad spinner
• Mixing bowls
• Salad bowl
• Organic red quinoa
• Organic extra virgin olive oil

Red Quinoa Tabbouleh Recipe

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5 from 11 votes

Red Quinoa Tabbouleh or Tabouli

This is my gluten free version of the classic Tabbouleh or Tabouli salad.

Prep Time20 mins

Refrigerate30 mins

Total Time50 mins

Servings: 8

Calories: 245kcal

Ingredients

• 2 cups of red quinoa cooked
• 6 cups of parsley leaves; washed dried, and finely chopped
• 3 cups of tomato finely diced
• 1/2 cup of red onion finely chopped
• 1/3 cup of fresh lemon juice
• 2/3 cup of extra virgin olive oil
• Coarse sea salt

Instructions

• 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.

Nutrition

Nutrition Facts

Red Quinoa Tabbouleh or Tabouli

Amount Per Serving (0.75 cup)

Calories 245 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Sodium 33mg1%

Potassium 489mg14%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 3g3%

Protein 4g8%

Vitamin A 4319IU86%

Vitamin C 73mg88%

Calcium 80mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salads

Cuisine: Middle Eastern

Keyword: Gluten free tabbouleh, how to make tabbouleh, how to make tabouli, Red Quinoa Tabbouleh, Red quinoa tabbouleh recipe, Red Quinoa Tabouli

Author: Enri

Notes

You can save time by chopping the parsley in a food processor (affiliate link). The only precaution is not to over process it. 

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Hungry for more Middle Eastern recipes? Check these out:

• Baba Ganoush
• Hummus
• Majadra
• Tabbouleh

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