Quinoa Tabbouleh Salad
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
89 kcal
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Course
Salad
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Cuisine
Middle Eastern
Quinoa Tabbouleh Salad
Description
Quinoa Tabbouleh Salad is a green herb salad featuring fresh parsley and mint mixed with diced, seeded tomatoes and finely chopped onion. The key to this version is to first toast the quinoa in a dry pan until it pops and turns golden, which enhances its nutty flavor before cooking it tender but not mushy. Once cooled, the quinoa is combined with the fresh herbs and vegetables, then dressed with lemon juice, extra virgin olive oil, and salt, balancing bright acidity with smooth richness.
The texture contrast between the soft yet slightly chewy quinoa and the crisp fresh herbs and vegetables creates a balanced salad with layers of flavor. It works well as a side dish alongside grilled meats or as a refreshing light lunch on its own.
This salad can be made ahead and stored chilled, allowing the flavors to meld. Adjust the lemon juice and salt to taste before serving. Originally, more quinoa was used relative to the herbs, but reducing it creates a greener, fresher salad.
Ingredients
- 3/4 cup quinoa uncooked
- 2 bunches parsley stemmed and minced (about 1 1/2 cups minced, fresh flat-leaf
- 2 bunches mint stemmed and minced (about 1 cup minced, fresh
- 3 tomato fresh
- 1/4 cup onion or scallions, finely chopped
- 1/4 cup lemon juice or more to taste, freshly squeezed
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt or more to taste
Instructions
- Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
- Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
- Pour quinoa into saucepan along with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
- Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.
- Place minced fresh parsley and mint in a medium salad bowl.
- Whisk together the lemon juice, olive oil and salt.
- Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.Dice the tomatoes into small pieces.
- Add the finely chopped tomatoes to the green herbs along with the chopped scallions, cooked quinoa, and olive oil lemon juice dressing. Stir gently to combine.Season with additional salt or lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator.
- Some people like to add garlic to their tabbouleh. If you want a garlicky flavor, add a well-minced raw clove to the salad. Enjoy!
Notes
- Use a fine mesh strainer to rinse quinoa thoroughly until water runs clear to remove bitterness.
- Toast the quinoa in a dry stainless steel skillet until popping and golden to bring out a nutty flavor.
- Seed tomatoes to prevent excess moisture, which can make the salad soggy.
- Adjust lemon juice and salt to taste; more lemon brightens the salad further.
- The original version used more quinoa; increase to 1 cup quinoa with 2 cups water for a heartier salad.
- Salad serves about 3/4 cup per portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Sodium | 177mg | 7% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 13mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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