Bourghul 3a banadoura is a very old and traditional Lebanese plate. It is a common vegetarian dish in every Lebanese household. All my family likes this dish and I used to love it too. When I was diagnosed with Celiac, I could not eat it anymore and I stopped cooking it! After few years, I started to hear about Quinoa, so I thought why not try Bourghul 3a Banadoura with a twist. I tried Quinoa in this recipe and it turned out to be even tastier!! My husband prefers it with quinoa too! I hope you will enjoy it as much as I always do.


- 1 big onion, diced
- 2 tbsp vegetable oil (I use canola oil)
- 2 tbsp olive oil
- 1 cup quinoa
- 1 can chopped tomatoes (400 grams)
- 1 tsp tomato paste
- 2 cups warm water
- 1 tsp salt
- 1/2 tsp chili powder or chili flakes (optional)
- Freshly ground black pepper


  1. Put the oils in a pot on the stove, and add the onion and half the salt.
  2. Mix well until the onion is well cooked (around 5-6 minutes).
  3. Meanwhile, wash the quinoa very well.
  4. Add the quinoa to the onion and stir it for two minutes.
  5. Add the chopped tomatoes, tomato paste, water, remaining salt, chili (if using), and black pepper.
  6. Let it come to a boil, lower the heat, and cover the pot.
  7. Let it simmer until the quinoa is well done and the liquid is all absorbed (around 20 minutes).
  8. You can serve this plate warm or cold.
  9. Serve it with green salad, mint leaves, and radishes.