Tebbouleh is well known throughout the Arab world, traditionally served as one dish of a mezze platter. It has grown in popularity in America in recent years, along with other traditional dishes such as hummus and baba ghanoush.
Those familiar with Tabbouleh know that most of the ingredients (and flavor) of this salad comes from fresh herbs and vegetables. Traditionally the grain used in the dish is bulgur wheat.
This version substitutes quinoa for the bulgur wheat for a variation, simply because I have it it my pantry more often.
You are more than welcome to cook the quinoa using a traditional stovetop method (as per package directions), but I’ve included an Instant Pot cooking method for quinoa which is quick and simple.
This recipe is vegetarian, and can be easily converted to vegan by substituting a vegan cheese for the feta.
- 1 Cup (180g) Cooked Quinoa (see instructions below)
- Juice + Zest of 1 Lemon
- 2 Teaspoons (9.8 ml) Red Wine Vinegar
- 2 Tablespoons (30 ml) Olive Oil
- 2 Teaspoons (9.8 ml) Vegetable Oil
- 1 Clove Garlic, Minced
- 2 Green Onions, Diced
- 1/4 Cup Diced Chives (1/2 bunch)
- 1 Cup Diced Parsley (1 large bunch)
- 1 Cup Diced Mint (1 large bunch)
- 1 Medium Cucumber, seeded and diced
- 1 Roma Tomato, seeded and diced
- 8 Ounces (227g) Crumbled Feta
- 1 Jalapeño, seeded and finely (optional)
- 1 Teaspoon Salt
- Fresh Ground Pepper to taste
Instructions for preparing Quinoa in an Instant Pot
Rinse the Quinoa grains in a wire mesh strainer until the water runs clear.
In order to reduce any potential foaming, coat the inside of the instant pot with vegetable oil using a paper towel.
Add 1.5 cups (355 ml) of water, 1/2 teaspoon (2.85 g) of salt and washed quinoa grains to the instant pot.
Close pot and make sure the venting valve is set to "sealing."
Set the pot to "manual" or "high" for 1 minute. After the cooking time is complete (about 10 minutes including the time needed for the instant pot to reach full pressure) allow the pressure to naturally release for 10 minutes.
Release the pressure and carefully fluff the grains with a fork.
Remove 1 cup (185 g) of cooked grains in a medium sized bowl. Reserve the additional quinoa for later.
Assembling the Salad
Whisk together the Lemon Juice and Zest, Olive Oil, 1/2 teaspoon (2.85 g) of salt and Vinegar
Combine it with the quinoa.
Gently fold in the additional remaining ingredients.
Adjust the taste to your liking. Because many fresh ingredients are used, results will vary. Add more quinoa for a milder flavor, or add in some additional lemon, additional herbs and salt or fresh ground pepper.
For best results, allow the salad to refrigerate for an hour before serving.
Leftover quinoa can be stored in the refrigerator for about 5 days or several months in the freezer.
Amount Per Serving: Calories: 285Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gSodium: 748mgCarbohydrates: 25.6gFiber: 4gProtein: 8g
Nutritional information provided is an estimate only.