Quinoa Tabbouleh Salad Recipe
Enjoy a twist on the traditional Mediterranean Tabbouleh Salad with this protein-rich, vegan, and gluten-free Quinoa Tabbouleh Salad. Perfect for both indoor and outdoor gatherings, this recipe is ideal year-round. Grab your herbs, tomatoes, and scallions, and let's make a big bowl of this refreshing and healthy salad.
Ingredients
To cook the Quinoa:
- 1 cup quinoa, rinsed
- 1 ¾ cups water
- ½ teaspoon salt
For The Dressing:
- 4 tablespoons lemon juice, freshly squeezed – plus more to taste
- 1/4 cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Tabbouleh:
- 1 cup fresh parsley, chopped
- 1 cup fresh dill chopped
- ½ cup fresh mint, chopped
- 1 cup cherry tomatoes, chopped
- 2 small, or 1 English cucumbers, peeled and chopped
- 3-4 scallions, sliced thinly both white and green parts
Instructions
- To cook the quinoa: Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.
- Make the salad dressing: Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.
- To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowl with the cooked quinoa.
- Drizzle it with the dressing. Give it a toss.
- Taste for seasoning and serve immediately.
Notes
- Can I make quinoa tabbouleh in advance? You certainly can make this salad a day in advance. If you do so, be sure to keep the salad in an airtight container in the fridge. Some people chop everything up, mix it with cooked quinoa, and drizzle it with the dressing at the very last minute, but I prefer adding the dressing in as I assemble the salad. I find that the time spent marinating in the fridge yields a more flavorful salad.
- What to do with the leftovers? If you have any leftovers, you can place them in an airtight container and keep it in the fridge up to 2 days. This quinoa tabbouleh salad makes the most amazing lunch on the next day.
Nutrition
Calories: 303kcalCarbohydrates: 33gProtein: 8gFat: 16gSaturated Fat: 2gSodium: 903mgPotassium: 563mgFiber: 5gSugar: 2gVitamin A: 2681IUVitamin C: 48mgCalcium: 92mgIron: 4mg
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