Who doesn’t love a good Tabbouleh? Since I learned how to make the perfect Vegan Quinoa Tabbouleh, my husband and I have become obsessed with it! We make it basically every week and it is such a tasty and easy side dish, or main dish depending on your appetite.
According to Mr. Google:
Tabbouleh is a Lebanese vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.
I’ve always loved tabbouleh, I remember when my parents would make it on Sunday to accompany the main Sunday dish for all of us. It would make my heart smile! Tabbouleh is so fresh and healthy that it’s perfect for summer time or hot days all year around.
This is so easy to make! You don’t need a lot of “cooking skills” in order to make this dish.
YOU WILL NEED
- Chopped Curly Parsley
- Diced Tomato
- Diced Cucumber
- Garlic & Onion — Optional
The star of the Tabbouleh is definitely the curly parsley. We use the curly one in this recipe to give it a crunchy texture to the Tabbouleh.
The first step is to cook the quinoa and let it cool down while you chop the other ingredients. I like it when the ingredients are chopped in small to small-medium sizes, which brings the flavor and scent to its maximum!
Once the quinoa has cooled down and the ingredients are ready to be mixed, grab a big bowl and combine all ingredients together.
The more lime you add to the mixture, the better it will taste, but that’s just because I love some lime-y citrus-y dish. You can also add olive oil, onion and garlic, but that’s also optional.
And there you go! You can keep it in the fridge for a few days and enjoy this dish cold as an appetizer, snack, side, or as the main dish! There is no secret to this recipe, you can be as creative as you want, as long as you keep the main ingredients (parsley, quinoa, cucumber and tomato) as the base of your Tabbouleh.