Quinoa Tabbouleh Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
27 mins
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Servings
6 servings
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Calories
205 kcal
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Cuisine
Mediterranean, Turkish
Quinoa Tabbouleh Recipe
Description
This Quinoa Tabbouleh Recipe reinterprets the traditional Levantine salad by using quinoa as the base grain to provide a gluten-free alternative to bulgur. Cooked quinoa is rinsed and simmered in water or vegetable stock, then allowed to rest before fluffing. Fresh herbs including parsley, mint, and dill add layers of green flavor and fragrance, while diced cucumber, quartered cherry tomatoes, and thinly sliced scallions bring texture and freshness.
The dressing of freshly squeezed lemon juice, extra virgin olive oil, kosher salt, and black pepper dresses the ingredients gently to maintain the salad's light and vibrant nature. This dish is ideally served chilled or at room temperature, with a balance of fresh flavors and a tender yet slightly nutty quinoa texture.
Advance preparation is encouraged; the components can be stored separately, and combined shortly before serving to maintain the fresh texture of vegetables and herbs. The recipe yields enough to serve six as a side dish and keeps well in the refrigerator for a few days, with seasoning adjustments recommended prior to serving to maintain brightness.
Ingredients
For the Quinoa:
- 1 cup quinoa rinsed, uncooked
- 1 ¾ cups water or vegetable stock
- ½ teaspoon kosher salt
For The Dressing:
- 4 tablespoons lemon juice freshly squeezed - plus more to taste
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt more to taste as needed
- ¼ teaspoon black pepper
For the Tabbouleh:
- 1 cup parsley chopped, fresh
- 1 cup dill chopped (optional, fresh
- ½ cup mint leaf chopped, fresh
- 1 cup cherry tomato quartered
- 2 cucumber peeled and chopped or 1 English cucumber, Persian
- 3-4 scallions sliced thinly both white and green parts
Instructions
- Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
- Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
- Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
- To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
- Drizzle it with the dressing. Give it a gentle toss.
- Taste for seasoning and serve immediately.
Notes
- Prepare the quinoa, chop vegetables, and make the dressing up to two days ahead; keep components separate in airtight containers and toss together about an hour before serving.
- Store leftovers in a sealed container in the refrigerator for up to three days, adjusting seasoning before serving.
- Fresh dill is optional; omit or replace with more parsley or mint according to preference.
- Herb chopping style can be fine for delicate texture or rough for a heartier bite based on personal taste.
- This recipe yields about 5 to 6 cups, enough for six adult side servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 408mg | 17% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1812IU | 36% |
| Vitamin C | 32mg | 36% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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