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
Scale
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.
