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Ten Minutes to Tabbouleh with a Kick (A sugar free, gluten free dish to eat a million ways!)

I have never traveled to the Middle East, but the first time I took a bite of this tabbouleh I decided it must taste just like this. My original inspiration comes from Foodie Crush, but my recipe has an extra kick to it! Tabbouleh is basically chopping veggies together, it's healthy, it's a big serving that lasts in the fridge for a week, and there's a variety of ways to serve it - so what are you waiting for?

I forgot the onion in this pic!

I forgot the onion in this pic!

What You’re Working With:

– 1 cup quinoa

– 1 can of chickpeas

– handful of italian parsley

– handful of mint

-1/2 cup grape tomatoes

-2 persian cucumbers or 3 mini cucumbers (you want a crisp, easy to bite cucumber!)

-1/4 of a red onion, diced

-1 jalapeno (or 1 small orange or yellow pepper)

-3 stalks of green onion

-2 lemons or 1 large lemon

-olive oil, salt and pepper

STEP 1: Cook the quinoa according to the instructions on the bag. (Note, I always rinse my quinoa. I can’t attest to whether or not rinsing makes it less bitter, and my bag didn’t say to rinse it, but it doesn’t hurt if you have a second.)

STEP 2: While the quinoa is cooking dice up all the vegetables and add with chickpeas. Rinse your chickpeas! They have a strange, soapy film when you rinse with water, but this will disappear when thoroughly rinsed. Also make sure to finely chop up the parsley and mint. *Full disclosure, I accidentally bought cilantro instead of mint. Even more honesty, I’ve done this twice. I am convinced the store does this on purpose to trick people into buying the unpopular cilantro, ensuring they must come back for the mint. I ended up having parsley, cilantro AND mint in this batch, and it tasted fine.

The first time I rinsed chickpeas I threw them out because I thought the soapy film meant the can was bad

The first time I rinsed chickpeas I threw them out because I thought the soapy film meant the can was bad

the chickpeas and veggies - then throw in the quinoa!

the chickpeas and veggies – then throw in the quinoa!

chopped veggies

 

STEP 3: Mix the juice of two lemons (or 1 large lemon) with equal part olive oil. (Just eyeball it) Add salt and pepper, and stir.

just saucepouring sauce

STEP 4: Combine the quinoa and chopped veggies. Stir the lemon mixture over it. Add more salt and pepper. AND YOU’RE DONE! The tabbouleh does taste slightly better if you let it marinate all together in the fridge for a few hours before serving, but is awesome right away too. And adjust the ingredients to what you like. If I’m making it for my Mom I add more onion, if it’s just for me I add a ton of cucumbers.

tabbouleh

With hummus and pita chips

With hummus and pita chips

My favorite way of eating it: served as a side with hummus and pita chips

My Mom’s favorite way of eating it: Served over salad.

My other favorite way of eating it: take pita bread, spread hummus inside like you would mayo, add some chicken and the tabbouleh. Be filled for hours! So much healthy protein, you’ll never be hungry again.

 

 

2 Comments on Ten Minutes to Tabbouleh with a Kick (A sugar free, gluten free dish to eat a million ways!)

  1. Looks yummy! Can you bring some over today? 😉

    • GraniteStateGirl // August 17, 2015 at 2:50 am // Reply

      Thanks for reading! It IS yummy! But hopefully these instructions are easy enough for you to try to make it yourself ; ) I promise… it’s worth it!

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