Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings (1/2 cup each)
Ingredients: 1/4 cup uncooked quinoa; 1/4 cup lemon juice; 1/4 cup olive oil; 2 roma tomatoes; 1 bunch scallions; 3 bunches fresh curly parsley; 1/4 cup fresh mint leaves; Salt and freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

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

Quinoa Tabbouleh

Eric Vasquez

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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.

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Ingredients

Servings

1/4 cup uncooked quinoa rinsed (see note 1)
1/4 cup lemon juice from 2-3 large lemons
1/4 cup olive oil
2 roma tomatoes seeded and finely chopped (about 1 cup)
1 bunch scallions sliced (white and green parts)
3 bunches fresh curly parsley stems removed, minced (see note 2)
1/4 cup fresh mint leaves stems removed, minced
Salt and freshly ground black pepper

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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.

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

Show Details

Serving 0.5cup Calories 75kcal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 11mg (0%) Potassium 167mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1616IU (32%) Vitamin C 28mg (31%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings (1/2 cup each)

Amount Per Serving

Calories 75 kcal

% 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%