Quinoa Tabbouleh Recipe

Lately I’ve been working on gluten-free recipes, especially gluten-free versions of classic dishes. When I dive into a category like this and see how inadequate many of the recipes available online are, it honestly frustrates me. So once again, I roll up my sleeves and get to work myself. I recently experienced the same thing with vegan recipes and gluten-free recipes. In both categories I noticed that unnecessary additives are often used, and I started focusing on creating flavors that stay as close as possible to the originals while using natural ingredients and as few additives as possible. So far, I think it’s going quite well. Of course, there are still many recipes to share, but I believe I’m doing the best I can on my own.

Today, for example, we’re making tabbouleh. Although tabbouleh is often described as “kısır without tomato paste,” the differences between tabbouleh and kısır go far beyond the presence of tomato paste. Tabbouleh contains a much larger amount of herbs, while the bulgur is used only in a very small quantity. In tabbouleh, the star is the greens, not the bulgur. And in this recipe, that small grain component is quinoa.

The cauliflower kısır I shared earlier was a good gluten-free alternative for kısır. When it came to tabbouleh, however, I chose quinoa. Even though quinoa and bulgur have quite different flavors, bulgur is not the main ingredient in tabbouleh. Since fine bulgur and quinoa are also very similar in texture, this substitution doesn’t affect the original flavor too much. In short, tabbouleh turns out quite delicious this way as well.

Since herbs are the most important ingredients in tabbouleh, how you chop them matters a lot. Coarsely chopped greens will take you away from the characteristic look and texture of tabbouleh. For that reason, make sure to chop the herbs very finely.

Enjoy...

Enjoy your meal...