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Millet & Quinoa Tabbouleh with Adzuki and Northern Beans


I love my original gluten-free tabbouleh recipe. Over the summer I made a batch pretty regularly and stored it in the fridge for a quick post-yoga meal or a light lunch at my desk. However, I’ve been increasing my protein intake lately and decided to add cooked beans to the original recipe. Why I hadn’t done this sooner is a mystery to me. I love, love, love the flavors and texture the beans add to this dish.

From past experience I knew white northern beans would work well with this recipe–their flavor is neutral and they marinate well with dressings. For more color and nutritional content, I also decided to add adzuki beans. These small red beans are famous in Chinese Medicine as a kidney/adrenal tonic and I’ll find almost any excuse to eat them regularly.  I used Eden Organics White Northern Beans and Eden Organics Adzuki Beans, which are pre-soaked in purified water and come in BPA-free cans. If you cannot find them at your local health food store, I recommend using dry beans and soaking them.

The most pleasing twist to the original recipe was the added . I generally only use for my tabbouleh , but I didn’t have enough–quinoa was the only thing I had left and it was going to have to make due. It turned out perfect!

I found some beautiful organic English cucumbers and Roma tomatoes at my local health food store. If you can’t find any, you can substitute with regular organic cucumbers and any type of organic, ripe tomato.

Here we have some lovely parsley and mint. Luckily theses herbs are easily available any time of the year. Using dried herbs in this recipe will not provide you that fresh, robust flavor that makes this dish so amazing!

The only thing missing from my original recipe was green onion.  While the flavor is slightly different, forgetting to buy green onions was not a major catastrophe. As you can see from the picture, the recipe turned out beautifully and looks as good as it tastes.


Millet & Quinoa Tabbouleh with Adzuki and Northern Beans
Serves: 5-6 servings
  • 1cup Millet, soaked 18 hours (over night) with 1 tsp. apple cider vinegar
  • 1cup Quinoa, soaked for 30 min
  • 3 cups water, divided
  • 1 can Eden Organics White Northern Beans
  • 1 can Eden Organics Adzuki beans
  • 2 Organic English Cucumbers or 2 medium-sized regular cucumbers, diced small
  • 6 Organic Roma tomatoes, diced small
  • 3 large garlic cloves, finely minced
  • 1 ½ cup loosely packed parsley, finely chopped
  • ¾ cups loosely packed mint, finely chopped
  • ⅔ cup EVOO
  • juice of 3 lemons
  • Pink Salt to taste
Preparing the millet:
  1. Using a fine mesh strainer, drain and rinse millet thoroughly. Add millet with 1½ cups purified water to a saucepan, bring to boil and reduce heat to low. Simmer for approximately 20 minutes, or until most of the water has evaporated.
  2. Keep checking, because you want the millet to be slightly moist when you take it off the heat. If the water evaporates sooner than 20 minutes, add a little more water.
  3. Once finished, remove millet from heat, and set aside to cool.
Preparing the quinoa:
  1. Using a fine mesh strainer, drain and rinse Quinoa thoroughly.
  2. Add Quinoa and 1½ cups purified water to a sauce pan, bring to a boil then simmer on low for 15-20 minutes. You want the Quinoa to be fluffy, so let sit for 5-10 minutes off the heat until all liquid has evaporated. Set aside to let cool.
  3. Drain and rinse beans.
  4. In a large bowl, combine cooked millet and/or quinoa, beans, chopped cucumber, tomato, mint, parsley and garlic.
  5. Add EVOO and lemon juice, and begin to fold the mixture gently.
  6. Add Pink Salt to taste, and continue to fold until thoroughly combined.
  7. Add more EVOO, lemon or herbs if you like.
  8. Set in the fridge for 1-4 hours to allow flavors to meld nicely.
If using dry beans:
  1. In separate glass or ceramic bowls, soak ¾ cup adzuki beans and ¾ cup northern beans in warm water for 24 hours. Add 1 tsp. apple cider vinegar.
  2. Change soak water and add more vinegar after 12 hours of soaking.
  3. Rinse, and cook for 45-60 minutes until beans are tender, not too soft. Cooking time will vary, depending on altitude and type of bean.

Do you have any favorite gluten-free versions of your favorite foods? Any tabbouleh lovers looking for something new? I’d love to hear your thoughts in the comment section below.



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  1. What is EVOO?

    • Heather, it’s Extra Virgin Olive Oil. 🙂

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