Quinoa and lemongrass tabbouleh *

Quinoa and lemon grass tabbouleh *
Quinoa and lemongrass tabbouleh *

This Lebanese dish made traditionally with bulgur is a great favourite in summer. This version made with quinoa (and therefore gluten-free) is super easy and super quick. With some organic lemon grass straight out of the garden, I love its freshness 🙂

Ingredients: (for 4 persons)

  • 250g of quinoa
  • 1/2L of water
  • 4 tomatoes, ripe
  • 1 small bouquet of lemongrass
  • 1 lime
  • Salt and pepper
  • 1 tablespoon of honey vinegar
  • 2 tablespoons of olive oil

Preparation: 10 minutes

Cooking: 20 minutes


  1. Wash the quinoa carefully before bringing it to boil in a saucepan with the water.
  2. Dice the tomatoes and slice thinly the lemongrass.
  3. When the quinoa is cooked, set it aside and cover it to let it absorb the remaining water. Sieve the extra water (if necessary) and let it cool down.
  4. In a large serving bowl, mix the cold quinoa, the tomatoes and the lemongrass. Season with some lime juice, vinegar and olive oil. Add salt and pepper. It’s ready!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s