Wheat-Free Tabouli Salad

Quinoa Tabouli
I recently read Howard Lyman's book, No More Bull! The Mad Cowboy Targets's America's Worst Enemy: Our Diet. I found it a very interesting and fast read, and I copied a few recipes out of it before I returned my copy to the library.

One of my most favorite salad recipes ever is for tabouli salad, which is typically made with bulgar wheat. The version included in the recipe section of Lyman's book (which was cited as being from CalciYum by David and Rachel Brontman), uses quinoa instead of wheat, making this both a nutritious and delicious high-protein and gluten-free version of tabouli.

And, as an added bonus, it is both quick and easy to make and assemble. I varied slightly from the recipe in terms of ingredient amounts, but my changes are noted below.

Quinoa Tabouli:
Rinse 1 cup of quinoa and bring it to a boil in 2 cups of water. Cover, reduce heat, and simmer for 15 to 20 minutes. Then remove it from heat, uncover and let cool.

While the quinoa is cooking, you can prepare the other ingredients. You will need:
  • 3/4 cup chopped mint (I used about 1 cup)
  • 1/2 cup diced cucumber (again, I used about 1 cup)
  • 2 cups finely chopped parsley (I also added about 3/4 cup finely chopped fresh spinach)
  • 2 small tomatoes (I used 3 organic romas)
  • 3 chopped green onions (I used between 4 and 5 green onions)

Quinoa Tabouli in Butter Lettuce Cups

The salad dressing is made from:
  • 3 tablespoons of lemon juice (I increased to 4)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (I added a little more salt, to taste)
  • 1/4 teaspoon pepper

Whisk together dressing ingredients; combine veggies with quinoa and then add dressing and stir.

You can chill this for an hour and serve cold in some lettuce cups like I did, or eat it straight away. I also served it with a side of sprouted bean, cucumber, and parsley salad, along with a side-dish of sauteed zucchini, onion, garlic,and tomato cooked in olive oil, white wine and balsamic.  Overall, it was a delicious and easy home-cooked dinner.


Mark said…
I helped select and edit the recipes for "No More Bull!" How cool to see your post and know that the book is still helping people!

Was able to get some of my favorite recipes from different authors into it, some of them I felt would be most useful to nouveau vegans.

Howard was determined to see it a unique collection.

Best regards, Mark
Hi Mark! The book had some really great recipes in it and it is one I will be adding to my collection in the future. Thanks for your work on it! The quinoa tabouli is now one of my favorite things to make.

Just checked out your site and you made me hungry for pizza! So many great ideas--I am particularly curious about using quinoa in a sauce... :)
Zakiah said…
Millet also works well in this type of recipe and while it doesn't have the same amino acid profile as quinoa, it is about 1/4 of the price of quinoa (99 cents per pound in bulk), also gluten-free, and cooks in about 20 minutes. Great option for people on a small food budget!