High protein tabbouleh with red quinoa

Hail the versatility of quinoa – it replaces bulgur in this ultra healthy salad. Red quinoa is gluten free as well making this dish safe for those with gluten allergies. Hemp seeds compliment the fruity olive oil and help fight hunger with their high omega-6 and omega-3 fat content. Pine nuts round it all off to make it a protein-packed meal-in-a-salad. Serve with hummus or labneh.


2 bunches curly parsley – chopped

1/2 cup mint – chopped

1/2 cup pine nuts

3 tablespoons hemp seeds

3/4 cup quinoa (dry volume)

1 cup chopped tomatoes

2 tablespoons olive oil

Juice of two lemons or limes

1 teaspoon salt


Rinse quinoa and cook in 1 1/4 cup boiling water with 1/2 tsp salt – red quinoa takes a little longer than white quinoa to cook.

Fluff quinoa with a fork and allow to cool for 15 minutes. Add to bowl and stir to combine. Adjust seasoning as desired.

While quinoa is cooking chop parsley finely. Chop tomatoes and add remaining ingredients to the bowl.

Tabbouleh, kibbeh (meatloaf), labneh and hummus

One response to “High protein tabbouleh with red quinoa”

  1. Isn’t tabbouleh just the best salad? It is so easy to add extra ingredients if you are missing something substitute another! I love the addition hemp! When you cook quinoa, turn off the burner as soon as most of the water has evaporated then let it steam for another good while until it is lukewarm. The fluffiest quinoa is produced from this technique.


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