Tabbouleh (also spelled tabouleh or tabouli) is a Middle Eastern Dish traditionally made with bulgur wheat. In this recipe, we’ve swapped bulgur for gluten-free quinoa and brown rice to craft a version that’s just as hearty and flavorful as the original, with all the protein and amino-acids quinoa has to offer.
QUINOA AND BROWN RICE TABBOULEH
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Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- ½ cup quinoa
- ½ cup brown rice
- 2 cups water
- 1 cup chopped spinach or kale
- 1 large red pepper, finely chopped
- 4 scallions, chopped
- 2 cloves garlic (minced)
- 2 to 3 tbsp fresh and chopped mint
- ½ cup fresh and chopped parsley
-
¼ cup Ava Jane’s Kitchen Extra Virgin Avocado Oil
- ¼ cup lemon juice
-
½ tsp Ava Jane’s Kitchen Colima Sea Salt
- Marcona almonds for topping (optional)
Directions
- In two separate medium pots, cover the quinoa and brown rice in 1 cup water and bring to a boil. Reduce their heat to a slow simmer, cover, and allow each to cook for about 10-15 minutes, or until most of the liquid has been absorbed. Fluff a few times with a fork, then set aside.
- While the quinoa and rice is cooling, in a large bowl combine the chopped pepper, kale or spinach, scallions, garlic, fresh mint, and fresh parsley.
- Once the quinoa has mostly cooled, add the cooked quinoa and rice, avocado oil, lemon juice, and Colima sea salt, tossing gently to combine well.
- Chill your salad for at least 1 hour before serving, preferably overnight, to allow the flavors to mingle and fully develop. Lightly toss together again before serving, topping with almonds and more fresh herbs..