Saturday, May 25, 2019

Lebanese style Tabbouleh - Gluten Free With Quinoa & Cauliflower

This fresh tasting Tabbouleh makes a light meal or a refreshing snack/starter; offer with other wonderful Middle Eastern dishes such as Dolma (Rice stuffed Grape Leaves), Smoky Red Pepper OR  Regular Hummus, White Bean Dip, Vegetable Caviar, Baba Ghanoush, etc for a more substantial meal.


This recipe maybe doubled or tripled etc as needed.

Tabbouleh tastes fresh and is best enjoyed within a couple of days of making.

The Tabbouleh maybe prepared with Quinoa or Cauliflower alone or both as prefereed. 

You may use 2 Tbsp Bulgur (Cracked Wheat #1) soaked in about 1/2 cup of boiling water for 30 minutes instead of the quinoa or cauliflower if gluten is not a concern.

Serves 2-4


1/2 cup cooked Quinoa, cooled
1 cup Riced Cauliflower, raw or lightly cooked
1 large bunch Italian Parsley
1 large handful fresh Spearmint
1 small Persian Cucumber, finely diced
1 ripe Roma Tomato, diced finely and drained
1/2 small Onion OR 1 small bunch Green Onions, finely chopped
1 fresh Lemon, juiced 
Salt & freshly ground Pepper to taste
1 tiny pinch each - ground spices - cinnamon, cloves, nutmeg, ginger, and fenugreek (optional)

To Serve:

Romaine Lettuce leaves (inner ones preferably)
Lemon wedges


Clean, thoroughly wash and drain the herbs. If you have a salad spinner, use it to remove all water or excess moisture from the parsley and mint.

Finely chop the parsley and mint and place in a large bowl.

Add the rest of the ingredients and mix well. Taste and adjust lemon, salt, pepper, etc.

Store the Tabbouleh in a container with a tight fitting lid in the fridge until ready to serve.

Serve with the romaine leaves.


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