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4.8 from 15 votes

Quinoa Avocado Tabbouleh

In this modern take on tabbouleh salad, I’ve replaced bulgur with quinoa and added ripe avocado and pine nuts. Creamy dairy-free basil dressing.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 side servings
Calories: 313 kcal
Course: Salad
Cuisine: Middle Eastern

Ingredients

Salad Ingredients
  • 2 cups quinoa
  • 3 medium vine-ripened tomatoes (12 oz. total), diced
  • 1 ripe avocado, peeled and diced
  • 1 Persian cucumber, peeled and grated
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped flat leaf parsley, fresh basil or mint
  • 4 cups salad greens (arugula, spinach or spring greens work well)
  • salt and pepper to taste
Dressing Ingredients
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon honey or agave nectar
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil

Instructions

For Salad
    Cup of Yum
  1. Rinse the quinoa thoroughly in a mesh strainer, then cook according to package directions. Fluff with a fork, transfer to a large salad bowl, and allow to return to room temperature. Stirring the quinoa every few minutes will help it to cool faster. 
  2. Gently stir in the avocado, grated Persian cucumber, toasted pine nuts and chopped herbs. Season the salad with salt and pepper to taste.
For Dressing
  1. In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey and salt. Cover the blender. Pulse a few times till the ingredients are chopped and combined. Scrape the sides of the blender with a spatula. Put the lid on, open the pour spout, and turn on the blender. Drizzle in the extra virgin olive oil very slowly, pausing to scrape the sides of the blender as needed, till the dressing is creamy and emulsified.
  2. To serve, place a portion of salad greens on each serving plate to create a bed for the salad. Scoop the salad onto the top of the greens. To mold the salad as seen in the picture, gently pack the salad into a measuring cup or small bowl, then unmold onto the top of the salad greens. Drizzle with dressing to taste. Serve.

Notes

  • You will also need: saucepan, salad bowl, blender

Nutrition Information

Calories 313kcal (16%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 96mg (4%) Potassium 550mg (16%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 855IU (17%) Vitamin C 17.7mg (20%) Calcium 34mg (3%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 8side servings

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 33g 11%
Protein 7g 14%
Fat 17g 26%
Saturated Fat 2g 10%
Sodium 96mg 4%
Potassium 550mg 12%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 855IU 17%
Vitamin C 17.7mg 20%
Calcium 34mg 3%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.