Quinoa Tabbouleh Recipes

Really nice for summer meal or side dish.

I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgur as the base of this Mediterranean-Middle Eastern salad.

Fresh high protein salad

Quinoa Tabbouleh salad

Classic tabbouleh with a gluten-free twist!

Another recipe from Tosca Reno's Eating Clean. This is fantastic as a side dish. Tons of left over's.

Interesting texture and the chili powder leave a nice after taste

Tabbouleh Gluten Free =)

My take on tabbouleh

Great as a side dish or a main course.

I forgot/ran out of a few items so I omitted them in my take of this. Original recipe: http://thevedge.org/2013/06/quinoa-tabboul
eh-gluten-free-vegan/

Great to add to salad or enjoy as a side dish.

I usually make a double batch of this. It's great to have it on hand all the time. :-) And the quinoa was used so I could make it gluten free. Salt and pepper should be 'to taste'. Other recipes add olive oil. I decide not to because it doesn't seem to add anything to the taste or texture, and therefore the extra fat grams are not worth putting it in.

a wonderful side dish

A twist on classic tabbouleh, but with quinoa instead of bulgar wheat.

From The NY Times - Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.

This is a gluten-free and vegan version of the classic Middle Eastern dish. It's healthy, light, delicious, and travels well.

Tabbouleh, a lemony Middle Eastern parsley and grain salad, is traditionally made with bulgur wheat. This version, fragrant from a touch of cumin and cinnamon, uses quinoa instead.