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Quinoa Tabbouleh Salad

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A refreshing and healthy twist on the traditional tabbouleh, this salad uses quinoa instead of bulgur for a protein-rich, gluten-free option packed with fresh herbs, tomatoes, cucumber, and a zesty lemon dressing.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup cherry tomatoes, diced
  • 1 cucumber, diced
  • 4 green onions, sliced
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water and drain well.
  2. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and cook for about 15 minutes until water is absorbed.
  3. Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork. Allow it to cool completely.
  4. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, green onions, parsley, and mint.
  5. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  6. Pour dressing over the salad and toss gently to combine.
  7. Chill for at least 30 minutes before serving for best flavor.

Notes

  • For extra flavor, add diced bell peppers or avocado.
  • Best served cold and can be made a day in advance.
  • Use red quinoa for added color and texture.

Nutrition

Keywords: quinoa tabbouleh, gluten free salad, healthy salad, middle eastern quinoa salad, fresh herb salad

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