Tabbouleh Bowl
This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.
Ingredients
- 1 ½ cups quinoa, rinsed and drained
- 3 cups water
- 1 cup chopped parsley with tender stems, packed
- 3 green onions, sliced
- 1 tbs. lemon juice
- ½ tsp. sea salt
- Pinch of allspice
- Pinch of black pepper
- 1 tbs. extra-virgin olive oil
- ½ cup cherry tomatoes, finely chopped
Toppings
- 1 15 oz. can chickpeas, rinsed and drained
- ½ cup jumbo green olives or Spanish queen olives, halved
- 1 large English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
Directions
STEP 1
Add quinoa and water to a small saucepan over high heat. Bring to a boil. Cover, reduce heat to low, and cook for 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
STEP 2
Add parsley, green onions, lemon juice, sea salt, allspice, and black pepper to a food processor. Pulse until everything is finely minced, scraping down the sides as needed. Drizzle in olive oil and pulse to combine.
STEP 3
Scrape the dressing into a large mixing bowl, then add the finely chopped tomatoes and quinoa and stir until mixed.
STEP 4
Create a base with the quinoa mixture and top with the chickpeas, olives, cucumbers, and tomatoes. Enjoy with hummus, if desired. Eat within five days.
Photography by: Terry Brennan; Food styling by: Betsy Nelson
Thoughts to share?
ADVERTISEMENT
More Like This
Spicy Peanut Noodle Bowl
This Thai-inspired grain bowl is packed with veggies like carrots, red cabbage, edamame, and red bell pepper.
Spring Greens Korean Rice Bowl
Greens are an essential part of any rice-bowl dish. This version features pork, but you could easily use beef, chicken, fish, or tempeh, and you can sub in any seasonal veggies.
Chicken Cozy Bowl
Olives, roasted peppers, and lemon juice brighten up this comforting bowl of chicken and rice.
This Post Has 0 Comments