Quinoa Tabbouleh

Vibrant Quinoa Tabbouleh Recipe! Cook quinoa to perfection and mix with fresh parsley, mint, tomatoes, and red onion, then drizzle with a zesty lemon dressing. Make it now!

Transform your summer gatherings with this refreshing Quinoa Tabbouleh, packed with the freshness of parsley, mint, and juicy tomatoes, all tied together with a zesty lemon-cumin dressing.

This nutritious and flavorful salad is sure to become a seasonal staple, perfect for picnics, BBQs, or casual meals with friends.

Ready Time

40 mins

Yields

7 servings

Ingredients

  • 1 1/2 cups quinoa, rinsed and drained
  • 2 1/4 cups water or vegetable broth
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint leaves
  • 1 cup chopped tomatoes (from about 2 medium tomatoes)
  • 1/2 cup chopped red onion
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • Salt to taste

Instructions

Rinse the quinoa in a fine-mesh strainer and drain well.

In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

While the quinoa is cooking, prepare the vegetables.

Chop the parsley, mint leaves, tomatoes, and red onion, and place them in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, and cumin.

Season with salt to taste.

Once the quinoa is cooked, let it cool slightly, then fluff it with a fork and add it to the bowl with the chopped vegetables.

Pour the dressing over the top and toss to combine.

Serve warm or at room temperature.

This recipe makes 7 servings.

Notes

Quinoa Tabbouleh recipe uses a 3:2 quinoa to liquid ratio, which yields a perfectly cooked quinoa.

Make sure to rinse the quinoa before cooking to remove its saponins, which can give it a bitter taste.

Use vegetable broth instead of water for added flavor.

Keep an eye on the quinoa while it’s cooking, as it can quickly go from perfectly cooked to mushy.

For the vegetables, use the freshest and best-quality ingredients you can find, as they’ll make a big difference in the flavor and texture of the dish.

Don’t overdress the salad, as the quinoa can absorb a lot of dressing.

You can make the quinoa and prep the vegetables ahead of time, but it’s best to assemble the salad just before serving.

This recipe makes a great side dish or light lunch, and it’s also easily scalable if you need to feed a crowd.

Nutrional Value

  • Calories: 250
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 5g
  • Sugars: 2g
  • Protein: 8g
Quinoa Tabbouleh
Quinoa Tabbouleh

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