Description
This fresh and healthy quinoa tabbouleh salad is a gluten-free twist on the traditional Middle Eastern dish, packed with parsley, mint, tomatoes, cucumber, and a light lemony dressing.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1/2 teaspoon fine sea salt
- 1 cup chopped fresh flat-leaf parsley (from 1 large bunch)
- 1/2 cup chopped fresh mint (from 1 bunch)
- 1 medium cucumber, diced (about 1 1/2 cups)
- 3 medium tomatoes, diced (about 1 1/2 cups)
- 4 green onions, sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice (from about 2 lemons)
- 1 garlic clove, pressed or minced
- Salt and pepper, to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and transfer it to a large mixing bowl to cool to room temperature.
- Once cooled, add the parsley, mint, cucumber, tomatoes, and green onions to the bowl with the quinoa. Toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice, and garlic. Pour over the quinoa mixture and toss to combine.
- Season with salt and pepper to taste. Chill for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Notes
- Make sure quinoa is completely cool before mixing with herbs to prevent wilting.
- This salad tastes even better after sitting for a few hours.
- Store in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
