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Adjust Servings:
80 g Parsley leaves two bundles
15 g Mint fresh one bundle
150 g Помидор свежий
15 g Red onion
2 tbsp Quinoa cooked
to taste Extra Virgin olive oil
to taste Lemon juice
to taste Salt
to taste Grounded black pepper
optionally Cucumber


  • 20 min
  • Serves 4
  • Medium




Tabbouleh is a salad made of fresh parsley and mint with tomatoes, onions, and, traditionally, bulgur. As I’m making a gluten-free version, I use quinoa instead. I also add some cucumber which is not in the classic recipe. 

Tabbouleh’s popularity has grown in Europe and America, although there it has more grains and less herbs. I had delicious authentic tabbouleh in an Arab restaurant in Bosnia. It had a lot of greens, less tomatoes and onions, and just a handful of grains. Parsley and mint leaves aren’t blended or chopped but cut into thin (no more than 1 mm) stips. Vegetables are finely diced. The salad should be fluffy. In other words, tabbouleh isn’t a cereal with parsley, but a herb salad with grains. And it’s great to serve with meat and fish. I love to serve it with fried fish and steak.

You can season it only with salt, olive oil, and lemon juice, or add other spices if you like.

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You can prepare quinoa in advance but prepare the veggies and herbs right before serving.
Cut the onion, tomato, and cucumber into small cubes (3-4 mm).
Chop the parsley and mint. Add the cooked quinoa, mix, season with salt and pepper, add olive oil and lemon juice.

Baba Ganoush
Baba Ganoush

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