Tabbouleh Bowl

Dairy-Free

Gluten-Free

Nut-Free

Sugar-Free

Vegan

Vegetarian

This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.

By Maddie Augustin | Experience Life

Makes4 servings
Prep Time20 minutes
Cook Time15 minutes

Ingredients
Directions

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.

Nutritional information

Photography by: Terry Brennan; Food styling by: Betsy Nelson

By Maddie Augustin

Maddie Augustin is a recipe developer who is passionate about creating recipes worth repeating. With degrees in food engineering and nutrition, she blends science with creativity to make dishes that are nourishing, approachable, and delicious — celebrating seasonal ingredients and the joy that comes from sharing good, healthy food. Find more of Maddie’s recipes at maddieaugustin.com.