Quinoa Tabbouleh

I am about to have a whole slew of new recipes for the blog coming up soon! I bought a ton of fresh veggies and herbs and I am in the cooking mood again. Also, I have to get rid of the undisclosed amount out weight I probably put on after the last 4 days of total gluttonous indulgence when my friends were in town.

Speaking of friends, you know you have a true friend when they bring you a box of Thin Mints all the way from America, have them in Guangzhou for 2 months until they have a free weekend to come visit you, and somehow don’t eat them in the meantime. This lovely Girl Scout cookie Santa also brought me another favorite treat I’ve been missing since moving here: Quinoa. So between all the fresh herbs and my brand new bag of quinoa, I made some Quinoa Tabbouleh.


I really love tabbouleh, it is one of the most simple dishes, and because it is just flavored with lemon juice and olive oil it goes great with other Middle Eastern dishes that are more heavily spiced (mmmm Kebabs). Traditionally, tabbouleh is made with bulgur wheat, but it tastes just as good with the quinoa.

It is really easy to make and can be a side dish or a meal by itself. Quinoa is a great source of protein so no meat needed, which is good because who knows what type of meat I’m actually buying at the store over here anyway.


You can actually find quinoa in Shanghai in a few places that I know of, one is Kate & Kimi, the other is Avocado Lady. The only issue is that it costs about 10 USD a bag, which is more than double the price in the States. But if you don’t want to splurge, or don’t like quinoa,  you can easily make this recipe with bulgur or even couscous.



  • 1 cup quinoa
  • 2 cups water
  • 1 bunch fresh parsely
  • 1 handful of fresh mint leaves
  • Juice from 1 lemon
  • About 10 cherry tomatoes
  • 1 clove of garlic
  • olive oil
  • Salt

How To:

  • Prepare quinoa according to package instructions, which is usually something like place quinoa in a pan and cover with water, bring to a boil and then cover and simmer until the water is absorbed (about 10 minutes, usually)
  • When quinoa is done cooking, spread on a cookie sheet or place in a large bowl and stir every so often to cool it to room temperature.
  • While the quinoa is cooling, chop up fresh herbs, cherry tomatoes and garlic, and juice the lemon.
  • In a large bowl, stir all the ingredients into the quinoa, and give it a healthy pour of olive oil (about 2-3T, you can just eyeball it) and add salt to taste
  • Let the Tabbouleh sit, in the fridge or at room temp to let the flavors really come together. I could only stand to wait about 15-20 min.
  • Pig out.


I ate mine with a little baguette and olive oil, because let’s be real I can’t escape the allure of carbs. It would probably be good with grilled chicken or fish as well.  This dish is Vegan and Gluten-Free! Also coming up soon for my Vegans is an incredibly easy, about 6 ingredient Curry Sweet Potato soup. Be on the look out!


3 thoughts on “Quinoa Tabbouleh

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