I woke up craving Tabbouleh….Is that weird? Yes, probably! Actually, I wake up thinking about food everyday. But today, tabbouleh! I’ve been seeing so much of it on Instagram lately that I knew I had to recreate my own version. And what is more beautiful than an edible food rainbow? Nothing, I tell you! For those of you that don’t know what Tabbouleh is, let me explain. It is an arabian vegetarian dish that is traditionally made of bulgar wheat, finely chopped mint and parsley, onion, lemon, garlic and olive oil. Instead of bulgur, I subbed quinoa and added plenty of vegetables and garbanzo beans to make it the perfect snack or lunch on the go! Personally, I think it tastes better the longer it sits, so that the flavors meld together and I love it room temperature. I love dipping crackers into it or topping it with avocado and feta cheese for a little extra indulgence! Feel free to add whatever veggies you like! You could even make this grain free by subbing the quinoa for 1/2 a pulsed cauliflower like my friend Blair’s version over at Balance with B. The best part about this recipe (apart from it being exceptionally delicious) is that it takes 15 minutes. While the quinoa is cooking, you chop the veggies, throw in a bowl and it’s done. You could even buy precooked quinoa to speed this recipe up to 10 minutes! Don’t be intimidated by the long list of ingredients. I found it very therapeutic to chop all the veggies but you could also use the salad bar at your local supermarket or even your food processor (just be sure not to over process it!)!
Makes about 5 cups
1/2 cups uncooked quinoa (will yield 1 1/4 cups of cooked quinoa)
1 can chickpeas drained and rinsed
1/2 a cucumber chopped into cubes
1/4 cup hemp seeds
1 cup chopped or grated carrots
1 jalepeno chopped finely and ribs and seeds removed
1 scallion -white and green parts (you may add two scallions if you like a more oniony flavor)
1 cup cherry tomatoes (cut into quarters)
1 cup purple cabbage chopped finely
1 yellow pepper (I actually roasted mine in the oven since I prefer the flavor but you could use a raw one too)
1 lemon zested and juiced
1/4 cup olive oil
2 cups finely chopped parsley
1/2 cup mint leaves finely chopped
1 t salt
1/2 t pepper
Cook the quinoa according to package directions. While the quinoa is cooking finely chop all the veggies and chickpeas, as directed above. Place all the ingredients in a bowl and toss with the lemon juice and olive oil.
Will keep in an airtight container for up to a week!