5 from 6 votes
Quinoa Tabbouleh
Freshen up your summer menu with a Quinoa Tabbouleh side dish. This healthy Mediterranean recipe is easy and ideal for showcasing all of your seasonal herbs and vegetables.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
10
servings (1/2 cup each)
Calories:
75 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
Ingredients
- 1/4 cup quinoa rinsed (see note 1, uncooked
- 1/4 cup lemon juice from 2-3 large lemons
- 1/4 cup olive oil
- 2 Roma tomato seeded and finely chopped (about 1 cup
- 1 bunch scallions sliced (white and green parts)
- 3 bunches parsley stems removed, minced (see note 2, fresh, curly
- 1/4 cup mint leaf stems removed, minced, fresh
- salt freshly ground
- black pepper freshly ground
Instructions
- In a 3-quart saucepan, bring 1/2 cup water to a boil. Add quinoa and return to a boil. Reduce heat to medium, cover, and cook for 12 minutes or until all water has been absorbed.
- Remove from heat, fluff, cover, and let stand for 15 minutes longer, stirring occasionally to help it cool.
- To a large bowl, add quinoa. Stir in lemon juice, olive oil, tomatoes, scallions, parsley, mint, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Serve chilled or at room temperature.
Cup of Yum
Notes
- Quinoa: Dry, uncooked quinoa has a natural bitter coating called saponin that must be removed before cooking. You can either buy pre-rinsed quinoa, such as Bob's Red Mill, or use a fine mesh sieve to rinse quinoa under running water. You can also soak the quinoa in a bowl, using several changes of water, rubbing the grains against each other with your fingers.
- Curly parsley:Gleaned from the comments of Lebanese grandmas on other cooking forums, flat parsley is too wet and will drag down the salad. I recommend opting for fresh curly parsley in homemade tabbouleh.
- Yield: This recipe makes 10 half-cup, side dish-sized servings.
- Storage: Store covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
0.5cup
Calories
75kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
11mg
(0%)
Potassium
167mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1616IU
(32%)
Vitamin C
28mg
(31%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 servings (1/2 cup each)
Amount Per Serving
Calories 75
% Daily Value*
| Serving | 0.5cup | |
| Calories | 75kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 11mg | 0% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1616IU | 32% |
| Vitamin C | 28mg | 31% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.