Your favorite Lebanese Tabbouleh with Quinoa instead of bulgur. Try this an amazing traditional recipe with a twist. Let’s start a new cuisine: Lebanese-Peruvian!!
Fresh herbs are a superfood! Parsley, Basil and Mint, for example, are packed full full full of Vitamin K, Vitamin C and Vitamin A. In large quantities they also cover a significant percentage of your daily iron requirements. Tabbouleh recipes contain A LOOOT of herbs.
The best about herbs however, are not even their outstanding nutritional values, it is their scent and taste. I wish I could sleep in a herb garden and smell the herbs all night. Can you tell I love herbs?
How to make Tabbouleh with Quinoa
This is a super easy recipe. Just cook some quinoa as instructed on the packaging. Wash and chop herbs. Wash and chop cucumber and tomatoes. Add everything to a large bowl. Sprinkle salt and pepper over everything. Drizzle olive oil and lemon juice on top, give it a thorough toss and voilá your Tabbouleh with Quinoa is ready to eat.
I love chopping my herbs in a food processor when I’m chopping a lot. Just add all herbs together into the food processor, pulse a couple times, then remove the lid and move around all herbs with a spatula. Then pulse again and repeat 3-4 times until all herbs are chopped. The important thing is that you don’t press the start button and leave it on or pulse and pulse and pulse without moving around the herbs because then they end up like a mushy sauce instead.
What to eat with Tabbouleh with Quinoa
This Tabbouleh with Quinoa is pretty nutrient dense so it definitely qualifies as a nutritious vegan meal. If you want to serve it as a side dish though I think this Lamb Roast would taste DIVINE with it. If you are in a hurry, serve with oven-baked haddock filets. They usually don’t take longer than 15 minutes to cook in the oven. Perfect 20-minute dinner recipe :)