If you’re on the hunt for a refreshing, vibrant salad that feels like sunshine on your plate, this Quinoa Tabbouleh Recipe is going to be your new best friend. It takes the classic Middle Eastern tabbouleh and gives it a wholesome twist with quinoa, making it not only gluten-free but also packed with protein and textures that delight your taste buds. Bright herbs, juicy tomatoes, crisp cucumbers, and zesty lemon come together with fluffy quinoa for a dish that’s light, nourishing, and perfect any time of the year.
Ingredients You’ll Need
This recipe shines because of its simple yet powerful ingredients. Each one adds a crucial note to the symphony of flavors, from the nutty quinoa base to the fresh herbs and tangy dressing. Let’s dive into what you’ll need:
- 1 cup quinoa (dry, white or tri-color): The hearty grain that forms the wholesome base—rinse it well for fluffiness.
- 2 Tbsp. lemon juice (freshly squeezed): Adds a bright, zesty kick that wakes up all the flavors.
- 3 Tbsp. olive oil: Brings silky richness and binds the salad together delightfully.
- 2 cloves garlic (finely minced): Provides a subtle spicy depth without overpowering the fresh veggies.
- 1 tsp. salt (divided): Enhances every ingredient’s natural taste—make sure to season the quinoa while cooking and the salad afterward.
- ⅛ tsp. black pepper (to taste): Adds a gentle warmth and complexity.
- 1 cup parsley (finely chopped): The herbaceous heart of tabbouleh, fresh and fragrant.
- 1 Tbsp. mint (finely chopped): Brings a cool, refreshing lift that’s totally addictive.
- 2-4 Tbsp. green onions: Offers mild onion crunch and a touch of sharpness.
- 1 ½ cups grape tomatoes (diced): Juicy bursts of sweetness and vibrant color.
- ¾ cup seedless cucumber (diced): The crisp, refreshing crunch that keeps each bite lively.
How to Make Quinoa Tabbouleh Recipe
Step 1: Cook the Quinoa
Start by rinsing your quinoa thoroughly under cold water—that removes bitterness and ensures fluffy results. Add the rinsed quinoa to a medium pot with water and half a teaspoon of salt. Bring it to a boil, then reduce heat to medium-low and cover the pot. Let it simmer gently for about 10-12 minutes until the quinoa is tender and all the water is absorbed. Once done, fluff it up with a fork and allow it to cool to room temperature. This cooling step really helps the salad come together!
Step 2: Prepare the Dressing and Mix
In a large bowl, combine the cooled quinoa with fresh lemon juice, olive oil, minced garlic, the remaining salt, and black pepper. Toss well so every grain is lightly coated with that tangy, garlicky dressing—this step infuses the quinoa with so much flavor and sets the tone for the dish.
Step 3: Add Fresh Veggies and Herbs
Now for the fun part! Gently fold in the chopped parsley, mint, green onions, diced grape tomatoes, and cucumber. Mixing these ingredients just enough to blend their flavors, while keeping a bit of texture, gives you that perfect balance of fresh, crisp, and vibrant. Your quinoa tabbouleh is ready to serve or chill.
How to Serve Quinoa Tabbouleh Recipe
Garnishes
To elevate your quinoa tabbouleh even further, sprinkle a little extra finely chopped parsley or mint just before serving. Toasted pine nuts or a few pomegranate seeds add delightful crunch and bursts of sweetness, making the dish feel extra special.
Side Dishes
This salad is incredibly versatile. Pair it with grilled chicken or fish for a protein-packed meal, or enjoy it alongside warm pita bread and hummus to soak up all those fresh flavors. It also works wonderfully as a light main dish on warm days.
Creative Ways to Present
Make your quinoa tabbouleh the star of your table by serving it in hollowed-out bell peppers or atop crisp romaine lettuce leaves as colorful, healthy cups. You can even stuff it into avocado halves for an eye-catching appetizer that’s both pretty and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover quinoa tabbouleh keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully when chilled, making it perfect for meal prep or a picnic treat.
Freezing
Because of the fresh vegetables and herbs, it’s best not to freeze quinoa tabbouleh. Freezing alters the texture of the salad, especially cucumbers and tomatoes, turning them watery and mushy upon thawing.
Reheating
This dish is meant to be enjoyed cold or at room temperature, so it’s best not to reheat. If you prefer it slightly warmer, simply let it sit out for a while or mix in some freshly sautéed veggies on the side for contrast.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa is perfect for its texture and nutrition, you can substitute bulgur wheat, couscous, or even millet. Just adjust cooking times accordingly.
How do I keep the herbs from wilting?
Use fresh, vibrant herbs and chop them just before mixing. Adding them at the last moment helps maintain their bright color and flavor.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this tabbouleh a great option for those avoiding gluten.
Can I add other veggies?
Definitely! Feel free to toss in diced bell peppers, radishes, or even shredded carrots for extra crunch and color.
How tangy should the salad be?
The lemon juice should provide a refreshing zing, but you can adjust the amount to your taste, adding more for extra brightness or less if you prefer a milder flavor.
Final Thoughts
I can’t recommend this Quinoa Tabbouleh Recipe enough for anyone craving a fresh, healthy, and endlessly satisfying salad. It’s bright, flavorful, and comes together so easily that it’s sure to become a staple in your kitchen. Give it a try and watch how quickly it disappears from the bowl—you might even catch yourself making it again the very next day!
Print
Quinoa Tabbouleh Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Quinoa Tabbouleh recipe is a fresh and vibrant twist on the traditional Middle Eastern salad. Combining fluffy quinoa with fresh herbs, grape tomatoes, cucumbers, and a zesty lemon-olive oil dressing, it’s a nutritious and satisfying dish perfect for a light meal or side. Ready in just 40 minutes, it’s easy to prepare and ideal for serving chilled or at room temperature.
Ingredients
Grains and Legumes
- 1 cup quinoa (dry, white or tri-color)
Dressing and Seasonings
- 2 Tbsp. lemon juice (freshly squeezed)
- 3 Tbsp. olive oil
- 2 cloves garlic (finely minced)
- 1 tsp. salt (divided)
- ⅛ tsp. black pepper (to taste)
Vegetables and Herbs
- 1 cup parsley (finely chopped)
- 1 Tbsp. mint (finely chopped)
- 2–4 Tbsp. green onions (chopped)
- 1 ½ cups grape tomatoes (diced)
- ¾ cup seedless cucumber (diced)
Instructions
- Cook the quinoa: In a medium-sized pot, combine 1 cup of quinoa, water (about 2 cups), and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer for 10-12 minutes until the quinoa is tender and fluffy.
- Cool the quinoa: Remove the pot from heat and fluff the quinoa gently with a fork to separate the grains. Allow it to cool completely to room temperature to prevent the herbs and vegetables from wilting when mixed.
- Prepare the dressing: In a large mixing bowl, combine the cooled quinoa with 2 tablespoons of freshly squeezed lemon juice, 3 tablespoons of olive oil, finely minced garlic cloves, the remaining ½ teaspoon salt, and black pepper to taste. Toss well to evenly coat the quinoa with the dressing.
- Add fresh herbs and vegetables: Mix in the finely chopped parsley, mint, green onions, diced grape tomatoes, and diced seedless cucumber. Gently toss all ingredients together until just combined, ensuring the salad maintains its fresh texture.
- Serve or chill: The quinoa tabbouleh can be served immediately at room temperature or refrigerated for a few hours to enjoy it chilled. The flavors meld beautifully, enhancing the freshness of the herbs and vegetables.
Notes
- Ensure quinoa is fully cooled before mixing with fresh herbs to maintain their vibrant color and flavor.
- Adjust lemon juice and olive oil quantities to taste for a more tangy or rich dressing.
- Optional additions could include chopped bell peppers or radishes for extra crunch.
- This salad keeps well refrigerated for up to 2 days, making it great for meal prep.
- Rinse quinoa thoroughly to remove any bitterness before cooking.
