quinoa tabbouleh

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. 

Quinoa Tabbouleh

dry quinoa

curly parsley (2 bunches)

mint

green onions

tomatoes,

English cucumber (1 cup finely chopped)

lemon juice

olive oil

salt

black pepper

Make the quinoa

Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 

Cool the quinoa to room temperature

To do this quickly, dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).

Meanwhile, chop the vegetables

Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the tomato, removing the core and seeds. Finely chop the cucumber (if you&#8217;re using a standard cucumber and not English cucumber, remove the seeds too.)

Add the dressing

Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 3 to 4 days.

Great take on tabbouleh with the quinoa. Halved the recipe and yummy! A great way to use up the fresh parsley that came in the farmers market box.

Been making quinoa tabbouleh for a few years now. I also like to blend the tabbloueh with homemade hummus and use as a burger topper.

Quinoa tabbouleh is a low-calorie&nbsp;Middle Eastern&nbsp;side dish packed with plant protein, fresh vegetables, and herbs in each serving.

quinoa (rinsed

water

garlic (minced)

hothouse cucumber

cherry tomatoes (halved)

curly parsley (chopped)

mint (thinly sliced)

onion

onions

lemon

Bring quinoa, salt, and water to a boil in a medium saucepan over high heat.

Reduce heat to medium-low, cover, and simmer until quinoa is tender about 15 minutes.

Turn off heat and let stand, covered for 5 minutes. Fluff with a fork. Transfer to a large bowl and refrigerate to cool.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil until a smooth emulsion forms. Season to taste with salt and pepper.

Add cucumber, tomatoes, parsley, mint, red onions, green onions and lemon zest to a bowl with the quinoa, stir to combine.

Gradually drizzle and toss with dressing. Season with salt and pepper as desired.

I was a little bit intimidated by cooking quinoa, but with these instructions and this great recipe... not anymore! Turned out tasty and fresh - many thanks for the inspiration!

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Quinoa Tabbouleh

Quinoa Tabbouleh

Top 3 quinoa tabbouleh recipes from across the web

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Quinoa Tabbouleh

Quinoa Tabbouleh

Quinoa Tabbouleh

The most viewed quinoa tabbouleh recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine