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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Pineapple & Coconut Smoothie

It feels like summer has finally hit us here down under! The last few weeks have had cool mornings and average days. There’s been rain and storms almost every afternoon for the past 3 weeks, making a trip to the pool or river the last thing on everyone’s mind.

One thing that doesn’t depend on the whether is having delicious smoothies. There’s some that would remind you of summer. Most people would say mango is one of these summer flavours. Unfortunately in am one of very few people who really dislikes mango.

You’re probably thinking “how can someone not like mango?” Well, I don’t like the smell and the texture gives me chills – the bad kind! Plus the taste just grosses me out. So you will see that there will never be mangoes in any of my recipes!

One fruit that is a definite summer fruit for me is pineapple. It’s so refreshing and can be used in a variety of ways. I’ve used it for all kinds of meals and I continue to find new recipes to use pineapple in. One of the quickest, easiest and one of my most commonly used ways to use pineapple is in a smoothie!


  • 1 cup diced frozen pineapple
  • 1 banana, cut into pieces and frozen
  • 200ml coconut milk (about half a can)
  • 1 cup soy milk


1. Chop up pineapple and banana. If you are going to make this recipe latr, then freeze fruit in a ziplock bag.

2. Add fruit to blender. Add milks. If using fresh fruit, add a few cubes of ice.

3. Blend to your desired consistency. Fill a glass with smoothie. Add a slice of pineapple to the edge of the glass, put in a straw, then sit back and enjoy!

This recipe serves either a late smoothie for one, or two medium smoothies to share.