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Tabbouleh revisited





70 grams


75 grams

Datterino tomatoes

13 unit

Fresh mint

5 leafs


5 leafs

Bottled water

3 spoons


2 spoons

Lemon juice

2 spoons

Iodized salt

to taste

first courses from Africa

Tabbouleh revisited

Tabbouleh revisited

vegan high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tabbouleh revisited

Mine is a preparation revisited: to make it gluten free I replaced the bulgur with quinoa, and instead of parsley I chose spinach because I find them more healthy. To dress it I preferred a sauce made of sesame tahini cream rich and dense that fits perfectly with the rest of the ingredients. The result is a fresh, creamy dish.

Tabbouleh revisited step 1

step 1

1. Cook the quinoa in water until it is well softened. Once the cooking time to let it drain.

Tabbouleh revisited step 2

step 2

2. Finely chop the spinach, mint and basil washed and cleaned previously.

Tabbouleh revisited step 3

step 3

3. Halve the tomatoes.

Tabbouleh revisited step 4

step 4

4. Merge all these ingredients in a bowl.

Tabbouleh revisited step 5

step 5

5. In a contenitorino add water, tahini, lemon juice and salt to taste and stir to obtain a smooth and homogeneous creamy.

Tabbouleh revisited step 6

step 6

6. Dress your salad with the sauce by mixing all and serve cold.

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