This Quinoa Tabbouleh is extra special to me. Why? Because this recipe was created by one of my dear friends Maital, a friend who inspired me to learn to cook a few years back. When all I could literally make was a box macaroni and cheese, she took the time to show me some great meals.  I love this recipe so much that I asked if I could share it. Lucky for all of you she was gracious enough to allow me to. So, thank you Maital!

Now, I did make a few changes to the recipe. You can see what she used versus what I used- both options taste great. She is a true cook- one who just goes by taste and feel, and therefore she does not measure. I of course am one who loves exact measurements. So, I have exact measurements for all of you! This recipe is GREAT for meal prep! It just gets better over time as the flavors meld. Plus, I like to use it as both a side dish and an entree depending on what I need!

Quinoa Tabbouleh

Quinoa Tabbouleh Quinoa Tabbouleh

Quinoa Tabbouleh
 
Author:
Ingredients
Salad Ingredients
  • 3 Bushels of Italian Flat Leaf Parsley, stems removed, finely chopped (I used regular parsley)
  • 1 Large Bushel of Kale, stems removed, finely chopped (I used spinach)
  • 1 Bundle of Green Onions, finely chopped (I used half a red onion diced)
  • 1 Handful of Fresh Mint, finely chopped
  • 2-4 Roma Tomatoes, diced
  • 2-4 Persian Cucumbers, diced
  • 1 C Quinoa, cooked
  • 15 oz Chickpeas, cooked or from a can, drained and rinsed
Dressing:
  • 1 Lemon, juiced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • ½ teaspoon Allspice
  • ½ teaspoon Garlic powder
  • Salt and Pepper, to taste
Instructions
  1. Combine all the salad ingredients.
  2. Combine all of the dressing ingredients.
  3. Mix the salad and dressing together.
  4. Note this salad can be made and dressed several days in advance and can keep up to 6 days in the fridge in an airtight container. Unlike some salads that get soggy with dressing, this salad tastes better the next day when the dressing has had more time to absorb into the other ingredients.
  5. Tastes great with pita and hummus!
Notes
I often make this as a side dish or I add chicken to make it an entree. It is great both ways!

This salad can be made and dressed several days in advance and can keep up to 6 days in the fridge in an airtight container. Unlike some salads that get soggy with dressing, this salad tastes better the next day when the dressing has had more time to absorb into the other ingredients.

Tastes great with pita and hummus!
Nutrition Information
Serving size: 6 cups