Tabbouleh is a very local salad. Every Lebanese person loves tabbouleh and eats it like an appetizer or a mezze salad. Every Lebanese restaurant boasts about their “best tabbouleh”. Tabbouleh traditionally has bulgur, and bulgur is crushed wheat. This means that it has gluten and I cannot eat it. I ate tabbouleh without bulgur for so many years but it didn’t have the same taste and texture, until one day I tried it with cooked quinoa and I loved it. It tasted exactly like the real tabbouleh but with a healthier ingredient. Quinoa is rich in protein and unlike bulgur, it’s very low on carbs. So it’s a perfect option for those who choose to be on a high-protein diet. Enjoy my tabbouleh and serve it with your Lebanese mezze or with the traditional Lebanese dish “Riz a Djej” or Rice with chicken.


Servings: 2 

- 2 cups parsley, stemmed, washed, and chopped
- ½ cup mint, stemmed, washed, and chopped
- 5-6 green onions, finely diced
- 3-4 red tomatoes, finely diced
- 1 tsp lemon zest
- ½ tsp- 1 tsp salt (depending on your taste buds)
- Freshly ground black pepper
- ¼ cup or more lemon juice (depending on your taste buds. Personally, I like it very tangy)
- ½ cup extra virgin olive oil
- ½ cup cooked quinoa


  1. Put the chopped parsley, mint, and green onions in a salad bowl.
  2. Add to them the chopped tomatoes and lemon zest.
  3. Add salt, black pepper, lemon juice, olive oil, and mix well.
  4. Serve the tabbouleh with fresh lettuce leaves or tender cabbage leaves.