Tabbouleh is usually made with bulgur. If you have bulgur on hand you can use it as well, but most bulgur is made with wheat, so I find quinoa to be a great alternative. If you use red, black and white quinoa together, the tabbouleh will be very beautiful. Keep in mind that tabbouleh is a parsley salad, so don’t hold back and use lots.
Tabbouleh with Quinoa
By Jasna Janekovic
2 cups cooked quinoa
1 cup tomatoes, chopped
1 small cucumber, chopped
1 big bunch parsley, flat leaves, chopped
1 small red onion or scallions finely chopped (optional)
peppermint leaves chopped from 4 stems
Juice from 1 lemon
3 pinches of sea salt and pepper
1 tablespoon onion, fine grated
2-3 tablespoons hemp oil or an other oil of your choice
½ teaspoon each of cumin, paprika, cinnamon, cardamom, clove ground (all optional)
This delicious Tabbouleh was created by Jasna Janekovic. Check out loads of delicious recipes and articles in next edition of Healthy Mama Magazine. Click below to subscribe to our NEW DOUBLE-SIZED editions…x
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