Vegan Gluten-free Quinoa Tabbouleh Recipe

[Saviolo]

This recipe actually went along with the saffron yogurt chicken we did last week. This is a classic Levantine parsley salad that's traditionally made with couscous. Because couscous is a sort of pasta made from cracked bulgur wheat, it's not a gluten-free recipe, but in this (slightly fusion-y) version of the recipe, we replace the couscous with quinoa, making it completely gluten free!

I'm not the biggest fan of the texture of raw parsley, but this salad is so delicious, I can't stop eating it. Great side dish for any number of grilled meats or fish, or topped with some hummus or baba ghanouj.

[Phentex]

1. I'm glad you talked about the mint!...

odd because I was just thinking about this yesterday. I'm not a fan of mint in savory foods. Yeah, I know it's traditional in some recipes but I just don't care for it. (I love mint in desserts, however). This version looks like a good one. Thanks!

[Saviolo]

2. Hubby (Chef Caleb) can't eat mint...

It gives him really terrible acid reflux for hours. That and bell peppers. Oddly enough he can eat hot peppers (the hotter the better!) and there's some interesting food chemistry as to why.

This is a pretty fusiony sort of tabbouleh because of the quinoa and the oregano, but it really is delicious. Nice little lemon juice zing, and if you like the texture of quinoa (I do!) then it's really lovely.