Description
Quinoa Tabbouleh is a fresh, vibrant, and nutritious salad combining fluffy quinoa with fresh herbs, vegetables, lemon juice, and olive oil. This light yet satisfying dish is perfect as a wholesome lunch, side dish, or party favorite, boasting a delightful crunch and bright, zesty flavors that complement various dietary preferences.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 cup cherry tomatoes, finely chopped
- 1 cup cucumber, finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove its natural bitterness. Cook it in 2 cups of water using a medium saucepan over medium heat until fluffy, about 15 minutes. Let the quinoa cool completely before mixing.
- Prep the Veggies and Herbs: While the quinoa cooks, finely chop fresh parsley, mint, cherry tomatoes, cucumber, and red onion. The smaller the pieces, the better the texture blend in the final salad.
- Combine Ingredients: In a large bowl, toss the cooled quinoa with all the chopped vegetables and herbs. This mixes the flavors and ensures even distribution.
- Dress the Salad: Add freshly squeezed lemon juice, extra virgin olive oil, salt, and black pepper. Stir gently but thoroughly so every grain and veggie gets a light coating of the dressing.
- Chill and Serve: Allow the salad to rest in the refrigerator for at least 30 minutes before serving. This lets the flavors meld beautifully and gives you the crispest texture.
Notes
- Fluff your quinoa gently with a fork after cooking to keep it light and separated.
- Chop herbs and veggies finely to replicate the traditional tabbouleh texture.
- Adjust lemon juice gradually to avoid overpowering the salad.
- Use fresh parsley and mint for the best flavor instead of dried herbs.
- Prepare ahead of time; the salad tastes even better after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: quinoa tabbouleh, healthy salad, quinoa salad, vegetarian, vegan, gluten free, Middle Eastern salad, easy salad recipe