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This incredibly flavorful dish is made using fresh plant based ingredients and is tossed in a refreshing homemade dressing.
Reasons You'll Love this Dish
- Vegan and Plant-Based: this recipe is naturally vegan and plant based, meaning it does not include any animal products.
- Gluten-Free: unlike it's traditional counterpart, this is a gluten free tabbouleh recipe.
- Refreshing: this is a great option for a cold side dish. It's a great choice for a cold cookout side or summer side dish.
- Easy to Make: This recipe uses simple ingredients and follows a simple step by step process.
This recipe would be great when served with my Caprese Panini or Vegan Potato Leek Soup.
Parsley: So much of the flavor comes from the parsley so it's really important to select a really fresh and fragrant bunch. You'll also want to wash it really well!
Quinoa: I swapped the traditional bulgar wheat for quinoa in this recipe in order to make it gluten-free.
This article discusses some of the great nutritional benefits of quinoa.
Vegetables: I used a combination of cucumbers, tomatoes, and red onion. You can change out any of these for veggies that you prefer.
Dressing: It's super important to use freshly squeezed lemon juice to get the freshest flavor possible.
See recipe card below for the full ingredient list and quantities.
Step by Step Instructions
I like to start things off by making the quinoa. This is the lengthy part of the recipe, so once you get it started you can work on the other parts of the dish.
Next, mix together the olive oil, freshly squeezed lemon juice, and salt. This will allow some time for the flavors to meld and give you a better and fuller tasting dressing.
Then wash all of the produce and finely chop everything. I personally like to keep my veggies just a bit bigger than most, but you can chop however you prefer.
Once the quinoa has cooked and cooled, combine all of the vegetables, parsley, quinoa, and dressing in a large serving bowl.
Mix it all together until everything is fully coated in the dressing.
What is Tabbouleh?
Tabouli is spelled several different ways including tabbouleh, tabouli, and some spell it taboule. The dish originated in Lebanon and Syria.
It is classically made using bulgar wheat and finely chopped parsley, mint, tomato, and onion. It's tossed in a homemade dressing made simply of olive oil, lemon juice, and sometimes salt.
I put a spin on this classic dish by using quinoa in place of the bulgar wheat and didn't include mint. I also added fresh cucumbers from my garden for extra freshness and flavor.
How to Serve
Main Dish: Since this vegan tabbouleh is packed with hearty quinoa, fresh vegetables, and is bursting with incredible flavor, you can serve it up as a main dish!
Side Dish: This dish is also great when served as a side dish. It's actually one of my favorite cookout side dishes and favorite overall summer sides.
Put it in a Wrap: Wrap it up in a tortilla to turn it into a hand-held meal.
Add to Salad: Make this a full tabbouleh salad by adding a scoop or two to a bed of lettuce and adding a little extra dressing. You can use any type of leafy green when transforming this into a tabouli salad recipe.
Frequently Asked Questions
Is tabbouleh vegan? Yes! There are no animal products in this dish.
Is tabbouleh gluten-free? Typically, no. But luckily, since I've swapped the bulgar wheat out for quinoa, this is a gluten free tabbouleh recipe.
How do you store tabbouleh? It can be stored in the fridge in an airtight container for up to four days.
There are so many ways to make this recipe perfect to your preferences.
Lentil Tabbouleh: You can swap the quinoa for green lentils.
Cauliflower Tabbouleh: Using riced cauliflower rather than quinoa is a great way to make this a grain-free tabbouleh recipe.
Bulgar Wheat: A traditional tabouli recipe includes bulgar wheat rather than quinoa. You can always go back to the classics, just note that the recipe will no longer be gluten-free if you use bulgar wheat.
Swap Herbs: I only used parsley in this specific recipe, but often times tabbouleh contains mint as well. You can use both, just one, or even experiment with other herbs such as basil.
Swap Veggies: You can add in or take out vegetables to fit your flavor preferences. Cucumber is included in this recipe but isn't always included in traditional tabbouleh recipes.
If you enjoyed this recipe, try some of my other side dish recipes:
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- 1 cup quinoa
- 2 cups parsley finely chopped
- 1 cup cucumber finely chopped
- 1 cup tomatoes finely chopped
- 1 cup red onion finely chopped
- ¼ cup olive oil extra virgin
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- Start by making the quinoa according to package instructions. Once it has finished cooking set it aside to cool.
- Next, mix together the olive oil, lemon juice, and salt to make the dressing and set it aside.
- Wash and prep all vegetables and herbs according to the ingredient list.
- Combine the cooked and cooled quinoa, vegetables, parsley, and dressing in a large bowl and toss until everything is mixed together and well coated in the dressing.
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