Traditionally, tabouleh is made with bulgar. To keep this gluten-free, I use quinoa instead and the remainder of the ingredients and seasoning remain the same. Fresh tomatoes, cucumber, scallions, parsley, mint, and lemon are a magic combination of fresh flavors that define this dish. The difference in taste from the original is minimal due to the quinoa and the texture is very similar to the bulgar. Tabouleh-ish is just as quick and easy to make while being just as versatile. Layer it with hummus on bread or serve along with falafel. It can be made ahead and served cold or at room temperature making it an ideal small plate for a large gathering.

A Bit of Dicing

The process of making Tabouleh-ish is fairly simple even if you don’t have wonderful knife skills. I sure don’t! It is just a matter of dicing and chopping your vegetables (okay, tomatoes are officially a “fruit”) and fresh herbs. The idea is to keep them small and about the same size so that the mixture is easy to scoop and the ingredients are evenly distributed.

Bring the Tabouleh-ish Together

Once the quinoa has been cooked and cooled, everything just gets mixed together in a big bowl. The simple seasoning of olive oil and fresh lemon juice along with a little salt and pepper bring out the flavor of the fresh ingredients. Serve right away or store in the fridge covered for a day or two before serving.

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Tabouleh-ish

Quinoa mixed with fresh cucumber, tomato, scallions, and fresh herbs then lightly seasoned to make a fresh side or small plate wonderful with bread, crackers or layered with dips.

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Prep Time: 15

Cook Time: 15

chill time: 2

Total Time: 2 30

Servings:

Calories: 181kcal

Ingredients

1 cup quinoa - cooked and cooled
1 bunch fresh mint leaves - finely chopped
1 bunch flat-leaf parsley - finely chopped
1 medium Beefsteak tomato - small dice
3 medium scallions - finely sliced
½ English cucumber - seeded and diced
⅓ cup olive oil
2 lemons - juiced
salt and pepper - to taste

Instructions

Cook the quinoa as the package instructs using water or vegetable stock for more flavor. Allow to chill through in the fridge after fully cooked.
Combine all ingredients in a large mixing bowl. Taste and re-season with additional olive oil, lemon juice, salt, and or pepper. Serve right away or store covered in the fridge overnight.
Serve with a sliced bread, crackers or vegetables cut to scoop. Can also be served as a side dish or along with hummus or other dips layered in sandwiches.