Quinoa Tabbouleh Recipe
Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.
Servings: 6 servings
Ingredients
For the Quinoa:
- 1 cup uncooked quinoa rinsed
- 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 fresh parsley chopped
- 1 cup fresh dill chopped (optional)
- ½ cup fresh mint leaves chopped
- 1 cup cherry tomatoes quartered
- 2 Persian cucumbers peeled and chopped or 1 English cucumber
- 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.
Video
Notes
- Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
- Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
- A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
- Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
- Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed.
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 408mg | Potassium: 404mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1812IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg
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