Description
A refreshing quinoa tabbouleh salad packed with herbs and veggies, perfect for summer meals.
Ingredients
- 1 cup quinoa (any color)
- 2 cups water
- 1 cup finely chopped fresh parsley (flat-leaf preferred)
- 1/2 cup finely chopped fresh mint
- 1 cup diced tomatoes (seeds removed if watery)
- 1/2 cup diced cucumber (English or Persian)
- 1/4 cup red onion, finely chopped (or mild shallot)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and freshly ground black pepper, to taste
- Optional: 1 small clove garlic (minced), zest of 1 lemon, 2 tbsp toasted pine nuts, 1/2 cup cooked chickpeas, crumbled feta, pinch of sumac or cumin
Instructions
- Rinse quinoa well in a fine-mesh sieve under cold running water for 30–60 seconds.
- Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and quinoa is tender.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and chill until room temperature.
- While quinoa cools, finely chop parsley and mint. Dice tomatoes and cucumber, and finely chop the red onion.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Add garlic or lemon zest if using.
- Add the cooled quinoa to the bowl with herbs and vegetables. Pour the dressing over the salad and toss gently to combine.
- Taste and adjust salt, pepper, and lemon to preference. Refrigerate for at least 30 minutes to let flavors meld, or serve immediately if you prefer crunchier vegetables.
Notes
Store dressing separately if making ahead to keep herbs bright. Keeps well for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean