Traditionally tabouli is made with bulgur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition.
We have enjoyed this recipe and many variants of it over the last three decades. It is a staple for entertaining in the late spring and summer — it’s easy to make, easy to serve, and always gets compliments. We typically serve it with Middle Eastern-inspired cuisine, including some of the recipes on this site such as hummus, carrot puree, or this succulent ground lamb dish.
View this quinoa tabouli recipe on YouTube or below.
Refrigerate your left-overs which will keep nicely for about three days. Bring your quinoa tabouli back to room temperature for serving.
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