Lebanese tabbouleh salad originated in the mountain region of Zahlé, according to Claudia Roden’s The New Book of Middle Eastern Food. In the Bekáa Valley of Lebanon during the 1920s, open-air cafés served various local mezze to tourists from all over the Middle East. Tabbouleh became a regional favorite. Originally, it was made with lots of bulgur wheat and bits of fresh herbs. Over time the preference shifted, and bulgur became a side note as fresh green herbs took over. Today, tabbouleh is more often made with lots of fresh parsley and mint, with bulgur and other additions like tomatoes included as mere accents.
In this modern take on tabbouleh salad, I’ve lightened up on the chopped herbs and replaced bulgur with quinoa. Inspired by a salad I enjoyed at Le Pain Quotidien café, I’ve added ripe avocado and grated cucumber to the mix. Toasted pine nuts and a creamy dairy-free basil dressing take this salad from tasty to entrée-worthy. It’s a seriously satisfying meal, packed with protein, healthy fats and lots of flavor. It’s my new favorite lunch recipe!
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Quinoa Avocado Tabbouleh
Ingredients
Salad Ingredients
- 2 cups quinoa
- 3 medium vine-ripened tomatoes (12 oz. total), diced
- 1 ripe avocado, peeled and diced
- 1 Persian cucumber, peeled and grated
- 1/4 cup toasted pine nuts
- 1/4 cup chopped flat leaf parsley, fresh basil or mint
- 4 cups salad greens (arugula, spinach or spring greens work well)
- Salt and pepper to taste
Dressing Ingredients
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
NOTES
Instructions
For Salad
- Rinse the quinoa thoroughly in a mesh strainer, then cook according to package directions. Fluff with a fork, transfer to a large salad bowl, and allow to return to room temperature. Stirring the quinoa every few minutes will help it to cool faster.
- Gently stir in the avocado, grated Persian cucumber, toasted pine nuts and chopped herbs. Season the salad with salt and pepper to taste.
For Dressing
- In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey and salt. Cover the blender. Pulse a few times till the ingredients are chopped and combined. Scrape the sides of the blender with a spatula. Put the lid on, open the pour spout, and turn on the blender. Drizzle in the extra virgin olive oil very slowly, pausing to scrape the sides of the blender as needed, till the dressing is creamy and emulsified.
- To serve, place a portion of salad greens on each serving plate to create a bed for the salad. Scoop the salad onto the top of the greens. To mold the salad as seen in the picture, gently pack the salad into a measuring cup or small bowl, then unmold onto the top of the salad greens. Drizzle with dressing to taste. Serve.
Nutrition
tried this recipe?
Let us know in the comments!
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Trisha Clover says
Yummmm….making this tomorrow! Thank you!
Katrina @ Warm Vanilla Sugar says
This looks awesome!
Valerie Nelson says
It´s really good! Except I use Greek yogurt in place of the mayo and don´t bother with any sweetener at all.
Randy Houston says
Looks Yummy.
Teri Loftus Allen says
looks too good NOT to try! YUM…thanks!
Ann Domjan says
Beautiful. Quinoa is amazing! So versatile and yummy. I will be making this!
John Kellner says
<3
Melanie Beardslee says
need this —so good
Nancy Henderson says
I am so going to make this! Don´t care for traditional tabbouleh and have been wanting to try quinoa. Thanks for the recipe,Tori, and have a happy 4th of July!
Lauren Shapiro-Milana says
Sounds great.
Teresa Sanders says
Had this at a party and the host´s mother-in-law had to make a second batch, it was so good!
Jeannie Hill Keim says
Oh my heck!! That looks great!
Jodi Shaw says
this will be a must… looks fabulous and anything with avocado MUST be yummy LOL
Michele Jones says
This sounds delicious!
Phil Trupp says
Shiksa, you never disappoint.
Colleen Wolfe says
Yum!!
Pat Albertson says
this looks outstanding
Lori Fensin Fisher says
That looks amazing!
Lisa Lamm says
That looks amazing! Definitely will have to try it!
Mignonne Swilling says
Looks great. Can´t wait to try your version.