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By July 4, 2011October 3rd, 201332 Comments
Best Taboule Recipe

Best Taboule Recipe

Best Taboule Recipe

Fresh and Delicious Taboule Salad

Serves: 1 cup (1/4 of mixture)
  • 1 bunch of parsley
  • ½ cup quinoa cooked
  • 1 cup tomato
  • ¼ cup red onion
  • ⅓ cup extra virgin olive oil (evoo)
  • Juice of 2 lemons
  • Celtic sea salt and pepper to taste
  1. Bring 1 cup of water to boil. Add in ½ cup of quinoa, bring to boil, cover and cook over medium heat for 12 minutes or until all water is absorbed. This will yeild approx. 2 cups of quinoa.
  2. Cut heads off parsley with scissors and wash, dice tomatoes, and finely chop onion. Combine all ingredients in a mixing bowl.
  3. Pour lemon and add salt and pepper to the mixing bowl.
  4. When quinoa is cooled down, add in ½ cup (set aside the rest) to the mixing bowl.
  5. Add evoo 5-20 minutes before serving.
  6. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled. Better chilled for at least 2 hours or overnight, leaving the evoo until ready to serve.
  7. *may use bulgur or wheat in place of quinoa
Nutrition Information
Calories: 295 Fat: 17 Carbohydrates: 28 Sodium: 100 Fiber: 3 Protein: 7

Join the discussion 32 Comments

  • Julie says:

    OK I give up; what is Evoo??? Sorry but never heard of it down here in New Zealand.

  • lindsey says:

    Hi, that looks fantastic.. Do you have that with chicken? Is it a side dish because it doesn’t look very filling… Is 1/2 cup quinoa dry or cooked?

    • Flavia says:

      Cooked. I use very little. You will see most recipes using a lot more. 1/2 cooked will yeild 2 cups cooked so use as much as you’d like and use the rest for another meal.

  • Sally says:

    Hi Flavia, I am looking forward to giving your taboule recipe a try. As I live in Australia and we sometimes have different names for food, I have never heard of evoo. Can you tell me what it is please?

  • xena both says:

    What is evoo?????

  • Lois Dratch says:

    What is evoo? How does 7 gm fat, 3.5 gm protien, and 9 gm carbs add up to 330 cals? I get closer to 113 – am I wrong?

  • Cindy (Sydney, Australia) says:

    Thanks Flavia for the great recipe.

    I love taboule but stopped eating it a long time ago as it usually contains cracked wheat, and i try my best to eat wheat free as much as possible.
    I just bought a fresh bag of quinoa yesterday so i look forward to making this delicious sounding salad.
    thanks again and have a great day.

  • Tanya says:

    Sounds delicious Flavia!! One thought though….I think the nutritional values are out; they just don’t add up to 330 calories. I think it would the total fat which could be out.

    • Flavia says:

      Thanks Tanya, I just updated it. I was going to use 100 grams but I changed it make things easier and forgot to change the numbers. Thanks so much!

  • Italia says:

    thanks for this great recipe Flavia. I plan on trying it out for the first time very soon. Parsley has wonderful nutritional benefits as does quinoa. thanks again for investing in our good health.

  • michele b. says:

    You got me started on quinoa taboule with the one from your initial 5 recipes. I love it-especially with canned tuna or salmon. Yummy with green onions instead of red, too!

  • Sandy says:

    Great recipe, love taboule, but what is evoo?

  • Val Moore says:

    I suggest if you want to post recipes you should include at least some basic instructions.
    ex, cooked quinoa, instead of just quinoa and how should the two bunches of parsley be included – as is, or chopped, or shredded? You see what I mean.
    The recipe seems good but needs a little more information

  • Sharon says:

    This sounds good. What is evoo and where do you find it? I will try it even if I have to leave the evoo out. Thanks

  • Dawn says:

    Looks great, Flavia. I’ve never heard of evoo. Hope your back is doing better!

  • Trish says:

    Flavia , to make it more authentic , try adding a decent amount of fresh mint, chopped of course.

  • Trish says:

    One trick a Lebanese friend taught me, was while soaking the bulgar{or alternative}, was to add lemon juice to that water as it gives it a more flavour.

  • valerie B says:

    Flavia just for you
    You did have extra Viirgin Olive Oil in your recipe and (evoo) in brackets

  • Lori says:

    Quinoa seems to be a popular ingredant but Im having a heck of a time finding it in our regular grocery stores. Do you have to order it on line or find it in a speciality store?

  • Holly says:

    Hi Flavia,

    You suggest that we ask questions via the blog rather than email as it allows you to narrow down the theme of each question!

    Having recently purchased your fully body workout I am keen to get started. However, while you really cover what not to eat and what to eat, I am at a lost as to how many meals per day, timing of meals and your preferred macronutrients at each meal. I am assuming you taper your carbs towards the evening time, and eat something a little more carb heavy post workout…but I don’t to assume! Also when you take your supplements would also be very helpful! Phew…sorry for the long message!

    Your help would be greatly appreciated!


    • Flavia says:

      All those answers should be in the No Brainer Nutrition Package. The exact number of meals, nutrient timing etc. Have another look through and let me know if you have any more questions. Supplements don’t really matter other than I take my fish oils with breakfast and before bed!

  • Kassandra says:

    This is the first time I’ve eaten Taboule and I love it!! Thanks for the great recipe 🙂

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