Born in Lebanon, I crave the Middle Eastern flavors of mint, lemons and fresh greens. I grew up eating a very Mediterranean diet and tabbouleh was almost always on the menu. It complements many foods and that’s what makes it such a wonderful and healthy side dish. Tabbouleh is a lemony Middle Eastern parsley and grain salad that is traditionally made with bulgur wheat. This gluten-free version, filled with a delicious and surprising touch of cumin and cinnamon, uses quinoa instead. 


INGREDIENTS: (Makes 8 cups)

  • 1 ½ cups quinoa

  • 1 ½ cups organic tomato - remove seeds and finely dice 

  • 1 cup finely chopped fresh flat-leaf parsley 

  • 1 cup organic cucumber - peel, remove seeds and dice finely 

  • ½ cup thinly sliced scallion greens 

  • ½ cup extra-virgin olive oil

  • 6 tablespoons of freshly squeezed lemon juice

  • ¼ teaspoon ground cumin

  • ⅛ teaspoon ground cinnamon 

  • ½ cup finely chopped fresh mint

PREP: 30 Minutes 

  1. In a medium saucepan, bring 3 cups of water and the quinoa to a boil over high heat. 

  2. Cover, reduce the heat to medium-low and let simmer for 10-15 minutes until the water is absorbed and the quinoa is translucent and tender.  Immediately fluff the quinoa with a fork   

  3. When cooled, fluff the quinoa again and transfer to a large bowl.

  4. Add the oil, lemon juice, tomato, parsley, cucumber, scallion, cumin and cinnamon. Toss well. 

  5. Cover and refrigerate to let the flavors mingle, at least 2 hours.

  6. Before serving, let the tabbouleh sit at room temperature for 30 minutes. Stir in the mint. Taste and add more oil, lemon juice and/or mint as needed.

Karina HeinrichComment