All posts tagged tabouleh

Red Quinoa Tabouleh Salad

This red quinoa tabouleh salad variation is a tasty glutenfree and protein-rich alternative for a regular bulgur (wheat) tabouleh for a salad. It's easy to prepare in advance maybe for a barbeque, picnic or lunch.

Red Quinoa Tabouleh Salad

(4 Servings)


  • 90 g (1/2 cup) red quinoa
  • 1 small yellow bell pepper
  • 1 small red onion
  • 6 big green Greek olives, e.g. Consevolia
  • 1 Hass avocado
  • 1-2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 pinch brown sugar
  • Black pepper
  • Sea salt
  • 1/2 red chili, finely, chopped
  • 1,5 tablespoon coriander, chopped
  • 1,5 tablespoon parsley, chopped
  • 1/2 tablespoon mint leafs, chopped

How to

Cook red quinoa according the cooking instruction.

Drain when the quinoa is done.

Preheat oven to 230°C (about 446°F).

Put the yellow bell pepper on a backing sheet. Grill it for 10 to 15 minutes. Till it gets black blisters outside. Put the hot bell pepper in a bowl. Cover the bowl with a cling wrap for 15 minutes. Then cut the pepper in 4 parts, remove the seeds and peel it. Then cut the bell pepper in small cubes.

Peel and cut the red onion in very small cubes. Braise the onions lightly in a little olive oil.

Dice the olive and the avocado.

Combine quinoa, bell pepper, onions, olives and avocado in a big bowl.

Mix lemon juice, olive oil, sugar, pepper and salt. Add half of the diced red chili, 1 tablespoon coriander, 1 tablespoon parsley and mint.

Combine everything and season the tabouleh salad.

Garnish the red quinoa tabouleh salad with the remaining coriander, parsley and chili.

You can fill the red quinoa tabouleh salad in jars for a picnic or for your lunch.

Enjoy the Summer!

Millet Green Asparagus Tabouleh


Millet Green Asparagus Tabouleh

(4 serving)

Ingredients Millet Green Asparagus Tabouleh:

  • 1 Cup millet
  • 1 1/2 Cups water, salted
  • 1/3 Cup sundried tomatoes, sliced
  • 1 Bunch green asparagus (500g)
  • 1 Cup preboiled chickpeas
  • 1/2 Bunch cilantro
  • 1/4 Bunch mint, choped
  • 1 teaspoon choped red chili pepper, without kernels
  • 1 1/2 Organic lemon, juice
  • 1 Teaspoon lemon peel
  • 1 Teaspoon maple sirup
  • Olive oil
  • Sea salt
  • Black pepper
  • 1 Teaspoon grainier mustard
  • 2 Tabelspoons pine nutes, roasted

How to

Put the millet in boiling salt water. Cover the pot and simmer the millet for 10 to 15 minutes.

Water the sundried tomatoes in hot water for 5 minutes.

Wash, peel and cut the bottom of the asparagus. Chunk the asparagus in half finger long pieces.

Heat a pan with 1 tablespoon olive oil. Roast the asparagus for 5-7 minutes with maple sirup, 1 tablespoon lemon juice and season it with salt and pepper.

Add 1 tablespoon olive oil to the millet and stir. Cover the pot again for 5 minutes.

Drain the sundried tomatoes and chop them into small slices. Also chop the cilantro, mint and chili pepper.

Mix the millet, chickpeas and asparagus with the tomatoes and chili peppers. Mix 3-4 tablespoons olive oil, 2 tablespoons lemon juice, lemon peel, salt, pepper and mustard. Add it to the millet and mix it.

Let it rest for 10 minutes.

Add half of the cilantro, mint and pine nuts to the salad and mix it well.

Fill the tabouleh in a bowl and garnish it with the rest of the cilatro, mint and pine nuts.

This is an delicious salad for a barbeque with marinated tempeh (soy sauce, ginger, chili pepper, garlic and cilantro).

The avocado mango salad from my LaminEATs cookbook is a perfect addition for a barbeque as well. Enjoy!