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Quinoa Tabulé

Estimated reading time: 1 minute(s)

Tabule or Tabbouleh is a very refreshing, nutritious and flavorful Arabic salad made with bulgur, tomato, onion, mint, parsley and lemon dressing. Undoubtedly, on hot days like these it is one of my favorite dishes for dinners al fresco. 

Moreover, it is super easy to make: it takes just a few minutes to prepare as a main dish, but is also good as a starter or side to other dishes such as the Hummus or  Baba Ghanoush, if you want to stick to a middle eastern theme for your meal

My Gluten-Free Tabulé 

Today I have modified this recipe a little bit to make it suitable for coeliacs by substituting the bulgur (grain derived from wheat) for quinoa. Quinoa is a seed, and is perfect to use in place of 

Plus it has tons of benefits:

First, it is gluten-free.

  • Its glycemic index is very low so it is perfect for people with diabetes.
  • It is rich in fiber so it helps to improve intestinal transit,  improves digestion and helps regulate cholesterol. In fact, there are studies that claim that consuming quinoa helps reduce cardiovascular risk factors.
  • It has much more protein than cereals, so it becomes a superfood to provide energy, repair muscle tissue, and repair the immune system.
  • It contains the 8 essential amino acids, its proteins help the formation and repair of tissues, as well as the production of enzymes, hormones and neurotransmitters.

An Explosion of Flavor 

What I like most about this more elaborate version of the tabule is the contrast of flavors: the freshness of the mint combined with the sweetness of the nectarines and the intense and creamy touch of the burrata cheese is the perfect combo. You have to try it!  😉 

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Quinoa Tabulé

Course Tags brunch, lunch, Side Dish
Coisine Tags Oriental
Keyword quinoa, tabulé, tabule de quinoa


For the marinated eggplants: 

  • 2 eggplants
  • Olive oil
  • 1/2 tsp salt
  • 1 clove garlic grated
  • 2 tbsp freshly diced parsley
  • 1 tbsp apple cider vinegar

For the Tabulé:

  • 2 cups quinoa
  • 1 liter water
  • salt
  • 1 onion
  • 2 tomatoes
  • 1 cup freshly diced parsley
  • 1 cup freshly diced mint
  • 1 nectarine
  • 1 handful toasted pine nuts
  • 1 ball burrata cheese
  • Olive oil
  • 1 lemon (in juice)


  1. Cut the eggplants into cubes, put them on a baking tray, top with olive oil and bake in the oven for 35 minutes. Flip half way through cooking.

  2. In the meantime, boil the quinoa with a little salt. Remember that it has to be loose.

  3. Mix the olive oil, salt, garlic, parsley and apple cider vinegar from the eggplant marinade in a bowl.

  4. Take the eggplant out of the oven and put it in the sauce. Stir well.

  5. Dice the tomato, onion, nectarine and chop the herbs.

  6. Toast the pine nuts in a frying pan without oil.

  7. Mix all the above with the baked eggplant, and add a little olive oil on top in addition to the lemon juice.

  8. For a final touch sprinkle everything with the toasted pine nuts and some crumbled burrata.

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