Kaniwa & Fresh Herb Tabbouli
If you’re looking for a salad that’s bright, hearty, and picnic-perfect, this Kaniwa and Fresh Herb Tabbouli is calling your name. It’s a fun twist on the classic Levantine dish, swapping out bulgur for kaniwa (a protein-rich cousin of quinoa), while keeping all the vibrant herbs and zingy lemon flavor you love.
Growing up with tabbouli, it’s a dish that always brings me back to warm days, family meals, and that happy place where everything just tastes like summer. Now, with kaniwa stepping in for a modern update, it’s still comforting—just with a bit of a supergrain glow-up.
This version holds up beautifully for potlucks and outdoor spreads, and trust me—your breath won’t scare anyone off (looking at you, raw onion haters). It’s fresh, balanced, and totally craveable.
Ingredients
- 1 cup kaniwa (or substitute quinoa if needed)
- 1 tsp sea salt (plus more for the water)
- 2 medium tomatoes (seeded and finely chopped)
- ½ English cucumber (finely chopped)
- 1 cup fresh parsley leaves (minced)
- ¼ cup fresh mint leaves (minced)
- 2 tbsp red onion (finely chopped)
- 3 tbsp extra-virgin olive oil
- 1 tsp finely chopped lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
Instructions
- Cook the kaniwa: Rinse thoroughly. In a medium saucepan, bring 2 cups of salted water to a boil. Add kaniwa, lower the heat, and simmer for 15–20 minutes until tender. Let it cool completely—about 1 hour.
- Mix the veggies: In a bowl, combine tomatoes, cucumber, parsley, mint, and red onion. Add the cooled kaniwa and toss gently.
- Make the dressing: In a small bowl, whisk olive oil, lemon zest, lemon juice, and salt. Pour it over the salad and mix to coat.
- Chill and serve: Serve at room temperature or chilled. Perfect for sharing—or not.
Light, lemony, and loaded with greens, this tabbouli is the kind of dish you’ll find yourself making on repeat.
