Tabbouleh is a very fresh Lebanese salad, ideal for the hot months. The original version is made with bulgur wheat, although I prefer to use quinoa for its great nutritional properties and because it is gluten-free. Many people use couscous, it can be found in any supermarket and it is cheaper than bulgur wheat and quinoa, but it is made with refined wheat flour, so the ideal is to buy whole-grain couscous, it is also delicious and more nutritious. Another option may be to use brown rice.
Quinoa is very easy to prepare, you just have to boil it in water for about 15 minutes or until the water is consumed. To make this recipe I used a cup of quinoa for two people and 2 cups of water (you can see the equivalents in grams in the recipe). If you want to give the quinoa more flavor, you can add herbs, soy sauce or tamari, lemon juice, salt or whatever comes to mind to the cooking water.
- 1 taza de quinoa (170 g)
- 2 tazas de agua (500 g)
- 1/2 taza de cebolleta (50 g)
- 1 1/3 taza de tomate (240 g)
- 1 taza de menta fresca (26 g)
- 1/2 taza de perejil (30 g)
- El zumo de un limón
- Aceite de oliva virgen extra al gusto (opcional)
- Wash the quinoa until the water is completely transparent.
- Bring the water to a boil in a saucepan and add the quinoa. Cook over medium-high heat for about 15 minutes or until the quinoa is done and has absorbed all the water. Add more water if needed.
- Let the quinoa cool to room temperature or soak in water until completely cool.
- In a large bowl add the quinoa, chopped tomatoes and herbs and dress with the lemon juice. If you want, you can also add extra virgin olive oil to taste.