Quinoa Tabbouleh

Tabbouleh must be my favourite Arabic salad and fortunately, and I have a Lebanese friend who makes THE most amazing tabbouleh, mashaAllah.

After indulging in several helpings at the last potluck get-together, I had to ask her for the recipe…or rather the general ratios she uses, as she doesn’t use a recipe. When I asked ‘How much olive oil’ she replied with a smile and a pouring gesture, lol.

Anyway, following her general guidelines, I put her recipe to the test using quinoa instead of bulgur wheat for a gluten-free version and it turned out great mashaAllah. The only thing I didn’t add from her version was Arabic 7-spice which gives a little ‘extra something’ but is not an essential ingredient.

Health Benefits of Tabbouleh (Parsley is a wonder herb!) 

Tabbouleh is an exceptionally healthy salad as it’s mostly made up of parsley, a herb extremely rich in chlorophyll and carotenes, and is a good source of vitamin C, folic acid and iron as well as minerals including magnesium, calcium, potassium and zinc.

Parsley is also a good source of dietary fibre and compounds found in parsley such as the flavonoids, vitamin C and carotenes have been shown to inhibit the cancer-causing properties of fried foods. In fact, parsley’s volatile oil components have all shown anti-cancer properties, subhanAllah.

Parsley has also long been considered a nerve stimulant and the extremely high chlorophyll content of parsley can help mask the odour and taste of many foods such as garlic and onion so it’s good for freshening the breath.

Combine parsley with refreshing mint and lemon and you have one of the best alkalinizing and cleansing salads there is!

Do you enjoy tabbouleh? What’s your favourite recipe?

Quinoa Tabbouleh
Recipe Type: Salad
Cuisine: Salad
Author: Healthy Muslimah
Prep time:
Cook time:
Total time:
Serves: 4
Gluten-free quinoa tabbouleh – refreshing, delicious and cleansing.
  • 3 bunches of parsley
  • 1 bunch of mint
  • 1 red onion (or a bunch of spring onions/shallots)
  • 1 large tomato
  • 1/2 cup cooked quinoa (cooled)
  • 1-2 lemons (juice)
  • 1/4 cup olive oil
  • Salt and pepper to taste
  1. Cook Finely chop the parsley and mint.
  2. Finely chop the onion and the tomato and add to the parsley/mint.
  3. Add the quinoa, lemon juice, olive oil and mix.
  4. Add salt and pepper to taste.


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