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.

By Maddie Augustin | Experience Life

Makes 4 servings
Prep Time 20 minutes
Cook Time 15 minutes

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

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