There’s something vibrant and energizing about the herbs and spices used to make tabbouleh. Also known as tabouli, tabbouli, tabouleh, etc., there are probably as many variations in how to spell it as there are ways to make this appetizer 🙂 This post shows one way to make tabbouleh using quinoa as the gluten free substitute to bulgur/couscous. Feel free to tinker with the ratios and proportions of parsley, mint, tomatoes/cucumbers, cinnamon, allspice, etc. to find your favorite version of deliciousness that is tabbouleh!

This recipe was inspired by one of the parents’ creations for my son’s class during a unit on global celebrations. The kiddos ‘traveled’ to different countries and learned about the foods, customs and other traditions unique to the places they ‘visited.’ They even entered their findings into a special passport. It was adorable…and impactful! My son had so many questions and nuggets of wisdom to share about ethnic diversity and the idea of being one global family. I learned a thing or two…or 100…as well, including how much I love tabbouleh.

Gluten free, plant-based and vegan, allium free (no onions, no garlic), low FODMAP, soy free and corn free with an easy nightshade free option.