Quinoa Tabbouleh


I used to love eating tabbouleh. It is fresh and a perfect side dish for summer. The only problem is that since becoming gluten intolerant, I can’t eat cous cous, which is one of the main ingredients in tabbouleh. For years I have had to say no to the delicious mix of tomato, onion and parsley. But a while ago I saw the idea of using quinoa as a substitute… Whilst I always have quinoa in my kitchen, I never tried this recipe… Until recently.

My street has a regular Christmas street party BBQ and we all bring along some meat and a side dish. I wanted to bring along a dish of something that was different, but fresh and delicious summer dish. Quinoa tabbouleh seemed like the perfect dish to bring!

It is a little time consuming to make, but I thought it was well worth the preparation.


  • 1 cup uncooked quinoa
  • 1 cup parsley
  • 4 tomatoes (I used 3 large Roma tomatoes and one medium sized Truss tomato)
  • 1/2 Spanish onion
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 2 tbsp fresh lemon juice (approx 1 lemon)
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • Optional: lemon wedges and parsley leaves to garnish


1. Rinse quinoa under cool water before cooking. Cook in boiling water until quinoa is light and fluffy. Rinse and set aside to cool. Stir quinoa with fork to keep fluffy and speed up cooling process.

2. Dice onion. Place onion into a small bowl. Cover onion with water and let it sit for 15 to 20 minutes. This will soften the onion and make it more pleasant to eat.

3. Dice tomatoes and place in large bowl. Mince garlic clove and finely chop parsley, and place in bowl. Once quinoa is cooled, add to bowl as well. Drain onion from water and also add to large bowl.

4. In another small bowl, mix olive oil, lemon juice and salt. Add oil and lemon mixture to large bowl with all other ingredients and stir thoroughly. 

5. Allow tabbouleh mixture to sit for a hour or two in the fridge. There may be some excess moisture from the oil and lemon juice – this will eventually be soaked up by the mixture.

6. After an hour or so, season with salt and pepper. Stir again before serving and garnish with lemon wedges and parsley leaves. Serve as a side for barbecued meat. This tabbouleh mixture will keep for a few days in the fridge.

You can also add a tablespoon of finely chopped mint leaves to this mixture to give it an extra freshness kick! I didn’t have any mint so I decided not to use it and I think it turned out great without the mint, but other people may find that the mint gives it the little extra something it needs.

What do you think of my Quinoa Tabbouleh? Do you have a similar recipe or a recipe for Tabbouleh? Share your thoughts and links in the comments section!

Bye for now,

Vintage Barbie xoxo

All opinions in this post are my own. Unless otherwise stated, this post has not been sponsored and I have not been paid for this post

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Aussie Health Products

Lemon and Polenta Herb Crusted Fish Fillets



Sometimes when people hear about me being gluten intolerant, they ask – what do you eat? Well, plenty! I love being able to come up with creative new ideas and trying out gluten free recipes.

When I found out that I was gluten intolerant, the door may have closed on some old favourites, but another door opened to discover new healthy and exciting foods. One of these new foods has been polenta. I don’t often cook with it, but when I do, I am happy I chose to! It’s delicious and light and I’m enjoying having polenta as an alternative to rice or pasta.

A recent recipe I tried was polenta battered fish fillets. They were delicious! They were fussy-food-eater approved as well 😉


Serves 4

4 fish fillets

1 cup plain flour

1 egg

1/2 cup milk

1 cup polenta

Rind from 1 lemon

1 tsp dried coriander

1 tsp dried oregano

1 tsp pepper

1 tsp sea salt



1. You will need 3 shallow bowls in order to crumb the fish. Place the flour in one shallow bowl. Whisk the egg slightly and mix it in with the milk in a second bowl. Mix the polenta, lemon rind and herbs in a third bowl.


2. Dip the fish into the flour, ensuring it has a light covering all over the fish fillet. Then dip into the egg & milk and make sure the entire fish is covered with the mixture. Finally, dip the fillet into the polenta mix, and ensure that it is entirely covered in the mixture. Place fillet on a plate. Continue with all fish fillets and place into the fridge for 15 minutes.


3. Preheat oven to 150 degrees.

4.  Place fillets onto baking tray and place into the oven. Cook for 15 minutes each side. Alternatively, you can cook in the pan on the stove top using a small amount of olive oil. Remove from oven or pan when polenta has a light brown colour to it.


5. Can be served with salad or veggies. I served mine with steamed green beans and Baked Spiced Pumpkin.


To make the side dish of Baked Spiced Pumpkin you will need

Serves 3-4.

1/2 Butternut pumpkin

1 tbsp flaxseed oil (or olive oil)

1/2 tsp ground cumin

1/2 tsp paprika

pinch of dried chilli flakes (optional)

sprinkling of sea salt & pepper


1. Preheat oven to 180 degrees.

2. Remove skin and seeds from pumpkin. Cut into bite sized cubes.

3. Place all ingredients into a large bowl and toss ingredients until pumpkin is covered with oil and herbs.

4. Place pumpkin on baking tray and bake for 15 – 20 mins. Can be eaten warm or cold.