Quinoa tabbouleh
A refreshing and nutritious twist on traditional tabbouleh, using quinoa for added protein and gluten-free goodness.
Instructions
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Prepare the Quinoa
- Start by rinsing the quinoa under cold water in a fine-mesh strainer to remove the saponin.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil.
- Then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
- Fluff the cooked quinoa with a fork and allow it to cool to room temperature.
- Prepare the Quinoa
- Start by rinsing the quinoa under cold water in a fine-mesh strainer to remove the saponin.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil.
- Then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
- Fluff the cooked quinoa with a fork and allow it to cool to room temperature.
- Combine with Fresh Herbs and Vegetables
- In a large bowl, combine the cooled quinoa, parsley, mint, tomato, cucumber, and green onions.
- Make the Dressing
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Dress the Tabbouleh
- Pour the dressing over the quinoa mixture and toss until everything is well combined.
- Adjust Seasoning and Serve
- Adjust the seasonings to your taste, adding more lemon juice, salt, or pepper if needed.
- Serve the tabbouleh at room temperature or chilled.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- Quinoa Preparation: Rinse quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter or soapy.
- Herbs: The herbs in this dish are key, so use the freshest parsley and mint you can find. Feel free to adjust the ratio of parsley to mint to your liking. Traditional tabbouleh has a higher ratio of parsley.
- Lemon juice adds a bright, citrusy flavor to the salad but adjust according to your preference.
- Olive Oil: Use extra-virgin olive oil for the best flavor.
- To make this dish even more substantial, you can add chickpeas or feta cheese for added protein and flavor.
- This quinoa tabbouleh can be stored in the refrigerator for up to two days, making it a great make-ahead dish.
Ingredients
Scaled from 1 serving
Measurement system
- ½ cup quinoa
- 1 cup water
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 1 medium tomato, diced
- ½ cucumber, diced
- 2 green onions, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- Pinch of salt and pepper to taste