Oil-Free Quinoa Tabbouleh

Are you okay eating some grains? This Quinoa Tabbouleh (sometimes spelled Tabouli) is one of my go-to salads. If you can’t tolerate Quinoa, don’t worry! You can easily sub in millet. Are also you looking for an oil-free vegan dish, or perhaps one that is fat-free altogether for the Liver Rescue 369 Cleanse? Then this is your salad! One of the best parts about this meal is that, aside from its versatility, you can easily grow most of these ingredients in your garden!

I have started avoiding all grains again, but this Quinoa Tabouleh is a perfect way to transition from a diet full of gluten and corn, to healthier grains like quinoa, brown rice, millet, and sprouted oats. When I do eat grains, this is often the salad I reach to especially in the summer.

I serve this with…you got it! Roasted Potatoes! (I can NOT get enough potato in my life. Anyone else out there with me on this?)

This meal is also great with hummus and crudités. If you eat meat, this is divine with mini-lamb meatballs and a side of hummus, although that is NOT a low-fat option, nor is it healing. This is also good with grilled chicken with garlic and oregano if that’s your thing.

Confession: back before I knew anything about taking care of my liver and healing it, I used to enjoy mountains of meat. It’s still very difficult for me to avoid eating dishes with pastured or hunted meats. The good news is that when I do cave in, I get instantly sluggish and fatigued again. Not nearly as tired as I used to feel, but I remember all over again why I avoid meat (not to mention all the environmental benefits, the clarity, and the “lightness” you can feel when you transition away from eating animals).

Print Recipe

Oil-Free Quinoa Tabbouleh

This salad is amazing! It's satisfying and works as a meal on its own for lunch, or with a side of potatoes for dinner. Quinoa Tabbouleh is perfect for anyone transitioning to a gluten-free, corn-free diet. This salad is delicious without any fats, with a side of avocado, or with a light drizzle of olive oil (if you can tolerate oil). One of the best parts about this meal is that you can easily grow the most of these ingredients in your garden! I reach for this salad again and again especially in the summer!

Keyword: gluten-free, lenten, liver rescue 369, oil-free, quinoa, tabouleh, vegan

Ingredients

• 2-3 cups cooked quinoa (and cooled)
• 1 large cucumber, finely chopped (about 2-3 cups)
• 2-3 cups tomatoes, finely chopped
• ¾ cup fresh parsley
• ¼ cup fresh mint
• 2 garlic cloves, minced
• 1 large lemon, juiced (about 1/2 cup juice)
• herbamare, or salt (to taste)
• 1 can chickpeas (optional
• avocado (optional)
• olive oil (optional)
• hemp seeds (optional)

Directions

• Cook about 1½ cups of quinoa, cool, and set aside. Better yet, grab some leftover quinoa from the fridge. (Millet could also work well.)
• Finely chop the cucumber. Add to a big salad bowl.
• Fine chop the tomatoes. Keep chopping the tomatoes until you get a pile that's equal to the cucumbers. The idea is to have the same amount of cucumbers and tomatoes. Add to the bowl.
• Finely cut the parsley and mint (stems included). Add do the bowl.
• Add the minced garlic, juiced lemon, and 1-2 tsp salt.
• Toss the salad all together at this point. (It will taste quite strong without the quinoa.)
• Add the quinoa and toss again. You are ready to serve!
• You can garnish with a few slices of avocado, a drizzle of olive oil, or a sprinkle of hemp seeds (to make it a bit more filling although it's perfectly delicious without).