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Quinoa Tabbouleh Salad

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A refreshing and nutritious twist on traditional tabbouleh, this salad uses quinoa instead of bulgur, making it gluten-free and packed with protein.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1 cup diced cucumber
  • 1 cup diced tomatoes
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water using a fine mesh strainer.
  2. In a medium saucepan, bring water and 1/2 teaspoon salt to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork. Let it cool completely.
  4. In a large bowl, combine the chopped parsley, mint, cucumber, tomatoes, and red onion.
  5. Add the cooled quinoa to the bowl and mix well.
  6. In a small bowl, whisk together the lemon juice and olive oil. Pour over the salad and toss to coat.
  7. Season with salt and pepper to taste. Chill before serving if desired.

Notes

  • For best flavor, allow the salad to chill for at least 30 minutes before serving.
  • You can substitute lime juice for lemon juice for a different citrus note.
  • Use English cucumber or deseed regular cucumber to avoid excess water.

Nutrition

Keywords: quinoa tabbouleh, gluten-free tabbouleh, healthy salad, Middle Eastern salad, quinoa recipe

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