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When I want something fresh and good for me that goes with pretty much anything, I turn to quinoa tabbouleh. Years back I swapped in quinoa for bulgur to help out gluten free friends and honestly, everyone’s into it now. It’s light, got that bit of chew, and folks grab seconds. I throw it together for cookouts with salmon or those big falafel spreads—someone always asks how I make it.
The first time I brought this to a summer picnic, it disappeared fast. Since then, any time someone’s hinting for something Mediterranean, I show up with this—doesn’t matter if it’s July or January.
Fresh Ingredients List
- Black pepper: adds a spicy kick at the end crack some right before serving for extra flavor
- Salt: pulls all the flavor together taste and adjust so it’s just right
- Olive oil: pulls everything together go for extra virgin with a nice smell
- Lemon juice: wakes up the whole bowl with zing squeeze it right before you eat
- Lemon peel: makes things smell awesome zest with care after scrubbing your lemon
- Tomato: juicy and a little sweet use any ripe ones you have or swap in tiny cherry tomatoes
- Red onion: crunchy with a mild hit of sharpness grab one that feels solid
- Arugula: peppery and fresh give it a rinse and chop up small
- Fresh parsley: big green flavor and color pick out tight crisp leaves
- Cooked quinoa: nutty, light, and takes the place of bulgur make sure it’s fluffy and rinsed well
Simple Step-by-Step
- Taste and Adjust:
- Spoon up a little to try. Needs more brightness? A bit more salt or squeeze of lemon will do. Serve it right away for best pop and color.
- Combine and Toss:
- Tip the quinoa, all the chopped veggies, zest and juice, oil, salt and pepper into your bowl. Toss it like you mean it so everything mixes nicely.
- Prepare the Lemon:
- Grate half a lemon with a small grater for some peel. Then squeeze half the lemon’s juice straight onto the rest to keep things lively.
- Chop the Vegetables:
- Grab parsley, arugula, tomatoes, and onion—dice them as tiny as you can. Makes the mix blend smoother in each bite.
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Parsley really shines here—it’s the fresh green pop that grabs you. My favorite part? The kids pitching in pull the leaves off the bunch. Makes the whole thing a fun project together.
How to Store
Stick any leftovers in the fridge, covered, and they’ll keep nicely for up to three days. I like a glass or metal container to keep it fresh. I usually double the batch so there’s always something quick to grab. Don’t freeze it—the veggies go all mushy if you do.
Switch It Up
If you’re out of arugula, baby spinach or watercress will work and still give a tasty bite. Want extra color and sweetness? Add yellow or orange cherry tomatoes. No gluten restrictions? You can totally use bulgur, just follow the cooking instructions on the pack like you would with quinoa.
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Serving Ideas
This goes great next to fish or grilled chicken, or pile it beside creamy hummus. It’s awesome with falafel for something filling. I’ll even scoop it with pita chips or wrap it up in lettuce for a picnic. Or toss what’s left onto greens for a fast lunch.
History and Story
This dish started out in the hills of Syria and Lebanon where folks used wild greens and grains every day. Classic versions use bulgur, but swapping in quinoa lets people who need to skip gluten enjoy that bright, hearty taste. My way keeps those old school flavors while making it easy for everyone at the table.
Recipe FAQs
- → Why does quinoa tabbouleh work if you're avoiding gluten?
Traditional versions have bulgur, but this one's got quinoa swapped in. So if gluten doesn't work for you, go ahead and grab a bite.
- → How should you handle cooking quinoa for this?
Rinse the quinoa well, cook it up till light and soft just like the bag says, then let it cool off before mixing with everything else.
- → Is arugula a must, or can you go with another green?
If arugula’s not your thing, try spinach or just more parsley. Arugula does add a peppery punch with lemon, but you can go with what you’ve got.
- → How finely do you need to chop the greens and veggies?
Take a sharp knife and mince arugula, parsley, tomatoes, and onion super fine. Chopping them tiny blends the flavors and gives you that classic vibe.
- → What's the best way to serve this dish?
It's tasty cold or a little bit closer to room temp. Scoop it with fish, falafel, grilled meat, or enjoy as-is with a dollop of hummus.
- → Can you meal prep this in advance?
Sure can, just mix it up a few hours ahead and chill it. Pop in the lemon juice and seasonings just before eating so everything stays perky.