Skip to content

Tabouleh or Not Tabouleh…

April 10, 2011

That is the question!

On the one hand, this dish is made with quinoa, and traditional tabouleh is made with bulghur.

On the other hand, much like traditional tabouleh, this dish combines a grain with tons of herbs, fresh lemon juice, olive oil, and veggies.  And—like traditional tabouleh—it’s delicious!

I made this quasi-tabouleh to bring to a sea shanty potluck (yeah, that’s right) yesterday afternoon, and it was a hit! It’s a delicious mix of Mediterranean flavors…very refreshing for spring or summer!

Mediterranean Quinoa Tabouleh


1 cup light quinoa (as opposed to the red Incan kind)

1 cup fresh parsley

1 cup fresh basil

1 cup fresh mint

1/2 cup olive oil

juice of 1 lemon

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/3 cup red onion, diced

1/2 cup crumbled feta

salt and pepper to taste


Combine quinoa and 2 cups water in a saucepan.  Bring to a boil, then simmer over low heat until water has been completely absorbed, about 15-20 minutes.  Allow quinoa to cool completely.

While quinoa is cooking, combine herbs, olive oil, and lemon juice in a food processor.  Process until smooth (it should resemble a pesto). 

In a large bowl, combine vegetables, feta, cooled quinoa, and herb dressing, stirring well to incorporate the herbs.  Season with salt and pepper as necessary.

Allow to sit in the refrigerator for at least two hours before serving for best flavor.

DSC_0006 (228)

DSC_0014 (150)

DSC_0017 (133)

The herb sauce:

DSC_0024 (99)

And the final product:

DSC_0031 (71)

DSC_0036 (52)

DSC_0044 (47) 

Tabouleh or not tabouleh…either way, this dish is delicious!

Hope you’ve had a great weekend!

22 Comments leave one →
  1. April 10, 2011 5:36 pm

    AWESOME! I love making tabouleh w/ quinoa — have you tried it with millet? The grains are bigger and closer to couscous…but I love quinoa so much I can’t help but use it all the time.


  2. April 10, 2011 5:43 pm

    I love your puns, but then again I would expect nothing less from you.

  3. April 10, 2011 5:58 pm

    My dad and I used to make tabouleh all the time when I was younger… out of a box mix! It was actually pretty good…

  4. April 10, 2011 6:33 pm

    Yum! That looks fantastic! I love finding new recipes for potlucks and family reunions.

  5. April 10, 2011 7:01 pm

    So up my alley! I love the addition of the quinoa!!!! bookmarked!!! ❤

  6. April 10, 2011 7:12 pm

    this looks awesome! and i am posting later today about a workshop i was at…you would have loved it!! thought of you many times 🙂

  7. April 10, 2011 7:42 pm

    I think I might need to make this for dinner tonight.

  8. April 10, 2011 8:11 pm

    I love tabbouleh!! My mom always makes it for dinner parties in the summer. It’s so fresh tasting! Quinoa is a good idea instead of couscous, too.

  9. April 11, 2011 12:34 am

    This looks wonderful, great pics and I love the use of quinoa!

  10. April 11, 2011 1:52 am

    Consider this post Google Reader Starred! Thanks for posting this, I’ve been looking for a tabbouleh recipe and have tons of quinoa to burn though!

  11. April 11, 2011 4:52 am

    Yum the not tabbouleh looks delish!! I bet it tastes so fresh with all of those yummy herbs and lemon. I may have to make this!

  12. April 11, 2011 10:49 am

    I love tabouleh and your rendition…looks perfect to me 🙂

  13. April 11, 2011 11:47 am

    Love LOVE tabouleh. The store-bought versions are always so flavorful, with just simple lemon and parsley. I want to give this recipe a shot at home!

  14. April 11, 2011 2:10 pm

    Love Tabouleh!! Keith grew up eating it and requests it all the time!!!

  15. April 11, 2011 4:33 pm

    Yum, looks delicious!

  16. April 11, 2011 5:41 pm

    I made a quasi-Tabouli too – but instead of bulgar I used brown rice! It was still totally delicious and hit and hit the spot – I served mine at room temperature over spring mix! I bet it is great with couscous too!

  17. April 11, 2011 8:35 pm

    Another amazing looking dish!!! I’ve never actually had tabouleh, but your version looks great!

  18. April 11, 2011 9:00 pm

    Looks awesome! I bet that herb sauce just made it! Fantastic potluck dish. Weekend was good. Sad its over 😉

  19. April 11, 2011 9:05 pm

    Either way, it’s delicious and this looks beautiful! I hope you had a great weekend!

  20. April 12, 2011 1:30 am

    I’ve never done this! It looks amazing!

  21. April 12, 2011 1:49 am

    Love quinoa tabouleh!! Have not made it in along time, now I am craving this!!

  22. Nigel permalink
    June 24, 2011 3:53 pm

    hi. a great recipe. I made it without the feta, without the onion and without the mint (too overpowering), but with a little bit of sage, rosemary and thyme mixed in to the “pesto”, plus a dash of tabasco. And I also used couscous rather than the more filling quinoa or bulgar wheat as I wanted to serve smallish portions cold as a light starter, the way they often do in France …

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: