This middle-eastern style grain bowl contains quinoa, sorghum, red onion, cucumber, tomatoes, lemon, olive oil, mint, and fresh basil. I love to serve this with my Instant Pot Lemon Garlic Chicken. It makes a great nutritious and filling lunch or a light, summer dinner.
Recipe adapted from kitchn.com
I've swapped out the traditional bulger wheat in this recipe for gluten-free sorghum and quinoa. Sorghum is a super-grain that has a nutty taste and a slightly chewy texture. It reminds me somewhat of pearl couscous. It is popular in Indian and African cooking. It does take a while to cook. Plan on one hour if you are cooking on the stovetop. You can also make it in the slow cooker the day before, or your Instant Pot. Just be sure to add plenty of water. I've found it takes far more water than what is listed in the directions on the package. This healthy dish is a great source of energy providing protein, fiber, and minerals. Be sure to rinse your quinoa and sorghum before cooking to remove the bitter taste.
I like to let this stand in the refrigerator several hours before serving to give the flavors time to marry and for the grains to soften. Garnish with dairy-free crumbled feta cheese and Kalamata olives. It pairs perfectly with my Instant Pot Lemon Garlic Chicken. This recipe makes about 7 1/2 cups.
To make this a meal prep meal, divide the Tabouli Salad into 6 reusable, microwave-safe containers. Serve with my Instant Pot Lemon Garlic Chicken. Store in the refrigerator for 2-3 days.
Let’s get cooking!
2 cups of sorghum, cooked according to package directions
2 cups of quinoa, cooked according to package directions
1/3 cup of lemon juice
1/4 cup plus 2 tablespoons of extra virgin olive oil, divided
2 cups of grape tomatoes, halved
2 cups of seedless cucumber, diced
1/4 cup of finely diced red onion
2 teaspoons of minced garlic
1/2 cup of fresh parsley, chopped
1/2 cup of fresh basil, chopped
1/4 cup fresh mint, chopped (optional)
1/2 teaspoon of salt, plus more to taste
1/2 teaspoon of freshly ground pepper
Crumbled feta, to garnish (optional)
Kalamata olives, to garnish (optional)
How to make:
Please be sure to visit: kitchn.com for the source recipe and original cooking instructions.
In a large bowl, combine the cooked sorghum, quinoa, diced tomato, cucumber, red onion, garlic, chopped parsley, basil, and mint (if using). Stir to combine.
Add the 1/4 cup of olive oil, lemon juice, salt, and pepper. Gently fold until well mixed.
Place in the refrigerator. Let stand 1-2 hours or until most of the liquid is absorbed.
Stir in an additional 1 to 2 tablespoons of olive oil. Stir to combine. Season with more salt and pepper if needed.
Garnish with crumbled feta (I used Violife Just Like Feta) and Kalamata olives, if desired.
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