First off is it tabouli, tabbouli, or tabbouleh? I have seen it written so many different ways. I guess it doesn’t really matter though because it is so good. Here is my tabouli recipe that I put together with quinoa.

Who doesn’t love easy and healthy? Quinoa tabouli takes very little preparation and is super healthy. The best thing is that you can really make it your own. Whatever ingredients and herbs that you like, put them in!

Tabouli Recipe - Simple Life Happy Life

This tabouli recipe is great cold in the summer and warm in the winter.

Here is my easy quinoa salad recipe version of tabouli:

Ingredients (the ones I like!)

  • 1 Cup of Quinoa, try NorQuin Golden Quinoa
  • 1 Container of Cherry Tomatoes
  • 1 Cucumber for cold tabbouleh and 1 zucchini for hot tabbouleh
  • 1 Small Red Onion (I only use the onion for the hot recipe because I find that raw onion gives me heartburn, but you can add in onion to your cold recipe if you like it)
  • Tablespoon of garlic (hot recipe)
  • Tablespoon of extra virgin olive oil or coconut oil (hot recipe)
  • Feta Cheese (optional if you are vegan)
  • Thyme
  • Rosemary
  • 1 -2 Lemons

Directions

  1. Boil 2 cups of water and once the water is boiling add in the 1 cup of quinoa.
  2. Reduce the water until it is gone. This should take at least 10 minutes. If not, add a touch more water and let that reduce. This will ensure that the quinoa is not too hard.

Cold Recipe

  1. Let the quinoa cool
  2. While the quinoa is cooling, halve the cherry tomatoes, cut the cucumber into small pieces, and dice the red onion (if you want it).
  3. Grab your fresh herbs and chop them finely
  4. Once the quinoa is cooled add the vegetables, herbs, and juice from the lemons and mix the ingredients together in a large bowl
  5. Serve and then add feta and pepper to taste

Hot Recipe

  1. While the quinoa is boiling, cut up your veggies (tomato, zucchini, and onion)
  2. Begin by cooking the onion in a tablespoon of extra virgin olive oil or coconut oil for about 3 minutes (until a little bit soft), then add in the garlic and zucchini.
  3. After another few minutes with the red onion, garlic, and zucchini add in the cherry tomatoes. I put them in after the other veggies so that they don’t overcook.
  4. Add in your herbs
  5. Once the quinoa is done add it to your veggie/herb mixture. Here you can either add the lemon juice or not depend on the taste you are trying to achieve.
  6. Serve and then add feta and pepper to taste

Sometimes I add a bit of spinach or kale when the veggies are almost done cooking to the hot recipe to increase the veggie content and make the tabbouleh more of a solid meal. You could also even add in some of your favorite beans (chickpea/pinto/kidney).

Let me know if you try my tabouli recipe. I would love to hear if you like it or even if you put your own twist to it.