Quinoa Tabbouleh

There’s something incredibly refreshing about a bowl of Quinoa Tabbouleh. I still remember the first time I tried it at a local Mediterranean restaurant. The colors were vibrant, the flavors bright and lively, and the texture was simply perfect. I was instantly hooked! This dish quickly became a staple in my kitchen, especially during warm spring days when I crave something light yet fulfilling. It’s a salad that brings together wholesome ingredients like quinoa, cucumber, and fresh herbs, creating a beautiful harmony on your plate. Whenever I make it, I find myself transported back to that sunny afternoon. It’s not just a dish; it’s a delightful experience that makes every bite a celebration of spring.

Recipe Ingredients for Quinoa Tabbouleh

Creating a delicious Quinoa Tabbouleh is all about the fresh, vibrant ingredients. The combination of quinoa, fresh herbs, and colorful vegetables brings a burst of flavors that work beautifully together. Each ingredient plays a crucial role, from the nuttiness of quinoa to the refreshing crunch of cucumber and the zingy kick from lemon juice. Let’s dive into the ingredients!

• 1 cup uncooked quinoa: A nutritious whole grain that serves as the base of the salad, providing protein and fiber.
• ¼ cup extra virgin olive oil: Adds richness and a delicious flavor, enhancing the overall taste of the dish.
• 1 ½ teaspoons fine sea salt (divided): Essential for seasoning and balancing the flavors. I recommend using a good quality salt like Real Salt for best results.
• 3 tablespoons lemon juice: Freshly squeezed lemon juice adds a bright and zesty flavor that uplifts the entire salad.
• 1 garlic clove: Minced garlic brings depth and warmth to the salad.
• 1 medium cucumber, diced: Adds a refreshing crunch and hydration to the dish.
• 1 large tomato, diced: Provides sweetness and juiciness. Feel free to use cherry tomatoes if large slicing tomatoes aren’t in season!
• 3 green onions, chopped: Contributes a mild onion flavor and a pop of color.
• 1 cup flat-leaf parsley, chopped: An essential herb that adds freshness and vibrancy.
• ¼ cup fresh mint, minced: Offers a refreshing and aromatic element that complements the other ingredients.

How to Make Quinoa Tabbouleh

Ready to make your own Quinoa Tabbouleh? Let’s get started! The steps are straightforward, and before you know it, you’ll have a delicious salad on your table. Follow these detailed instructions to ensure your salad turns out perfectly.

1. Begin by rinsing the quinoa. Place it in a fine mesh strainer and run cold water over it for about 30 seconds. This step is crucial as it removes any bitter flavor that may linger on the grains.
2. Once rinsed, transfer the drained quinoa into a medium saucepan. Add in 1 ½ cups of fresh water and ½ teaspoon of fine sea salt. Place the saucepan on the stove over medium-high heat and bring the mixture to a boil.
3. When the water reaches a boil, reduce the heat to low and cover the pot. Allow it to simmer gently for around 10 minutes. Check occasionally to ensure it doesn’t boil over.
4. After 10 minutes, turn off the heat but keep the lid on. Let it sit for an additional 5 minutes. This resting period allows the quinoa to finish cooking and absorb any remaining water.
5. After the resting time, remove the lid and fluff the quinoa with a fork. It should be light and fluffy. Allow it to cool for a few minutes.
6. While the quinoa is cooling, take a large mixing bowl and add ¼ cup of extra virgin olive oil, 3 tablespoons of lemon juice, 1 minced garlic clove, and ½ teaspoon of fine sea salt. Whisk these ingredients together until well combined.
7. Next, chop the cucumber, tomato, green onions, parsley, and mint. Add these chopped ingredients to the bowl with the dressing.
8. Once the quinoa has cooled slightly, add it to the bowl with the veggies and dressing. Gently stir everything together until the ingredients are evenly coated.
9. Finally, taste your salad and adjust the seasoning. If it needs more flavor, add another ½ teaspoon of fine sea salt or an extra squeeze of lemon juice. Enjoy your Quinoa Tabbouleh immediately, or let it chill in the fridge for an hour before serving. This salad keeps well in the fridge for up to 5 days.

Substitutions and Tips

If you’re looking to mix things up with your Quinoa Tabbouleh, here are some substitutions and tips that can help you customize the recipe.

• Storage: To store leftovers, place the salad in an airtight container in the fridge. It will stay fresh for up to 5 days.
• Freezing: Freezing isn’t recommended for this salad as the fresh ingredients lose their texture and flavor when thawed.
• Pairing: This salad pairs wonderfully with grilled chicken, chickpeas, or even crumbled feta cheese for added flavor.
• Herb Choices: While parsley and mint are traditional, feel free to experiment with other herbs like cilantro or basil for a different twist.
• Additional Protein: For a more filling salad, consider adding cooked chickpeas or diced avocado.

What Complements This Quinoa Tabbouleh

• Light Lunch: Enjoy Quinoa Tabbouleh as a refreshing light lunch paired with a piece of grilled fish.
• Picnic Delight: This salad is the perfect picnic dish, as it travels well and can be enjoyed cold.
• Side Dish: Serve as a vibrant side dish alongside roasted vegetables or a protein of your choice.
• Seasonal Events: It’s a great option for summer gatherings or spring celebrations, bringing a touch of freshness to your table.
• Meal Prep: Make a big batch at the beginning of the week for easy meal prep lunches or quick dinners.

FAQ

Conclusion

Quinoa Tabbouleh is not just another salad; it’s a celebration of fresh ingredients and vibrant flavors that can brighten any meal. It’s easy to prepare, packed with nutrients, and perfect for any occasion. I hope you give this recipe a try in your kitchen!

Whether you enjoy it as a side dish or as a light meal on its own, I guarantee you’ll love it as much as I do. So gather your ingredients, whip up this delicious salad, and savor every bite!

Quinoa Tabbouleh

This refreshing Quinoa Tabbouleh is a delightful mix of quinoa, fresh vegetables, and herbs, making it the perfect side dish for any occasion. Bursting with flavor and packed with nutrients, this easy recipe is ideal for meal prep or a light lunch. Try it tonight and enjoy a taste of spring!

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Servings: 6 servings

Course: Salads

Cuisine: Mediterranean

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup uncooked quinoa
• ¼ cup extra virgin olive oil
• 1 ½ teaspoons fine sea salt divided; I use Real Salt brand
• 3 tablespoons lemon juice
• 1 garlic clove
• 1 medium cucumber, diced
• 1 large tomato, diced see notes
• 3 green onions, chopped
• 1 cup flat-leaf parsley, chopped
• ¼ cup fresh mint, minced

Equipment

• Frying Pan
• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Begin by rinsing the quinoa. Place it in a fine mesh strainer and run cold water over it for about 30 seconds. This step is crucial as it removes the natural coating called saponin, which can give a bitter taste.
2. Once rinsed, transfer the drained quinoa into a medium saucepan. Add in 1 ½ cups of fresh water and ½ teaspoon of fine sea salt. Place the saucepan on the stove over medium-high heat and bring the mixture to a boil.
3. When the water reaches a boil, reduce the heat to low and cover the pot. Allow it to simmer gently for around 10 minutes. Check occasionally to ensure it doesn’t boil over.
4. After 10 minutes, turn off the heat but keep the lid on. Let it sit for an additional 5 minutes. This resting period allows the quinoa to finish cooking and absorb any remaining water.
5. After the resting time, remove the lid and fluff the quinoa with a fork. It should be light and fluffy. Allow it to cool for a few minutes.
6. While the quinoa is cooling, take a large mixing bowl and add ¼ cup of extra virgin olive oil, 3 tablespoons of lemon juice, 1 minced garlic clove, and ½ teaspoon of fine sea salt. Whisk these ingredients together until well combined.
7. Next, chop the cucumber, tomato, green onions, parsley, and mint. Add these chopped ingredients to the bowl with the dressing.
8. Once the quinoa has cooled slightly, add it to the bowl with the veggies and dressing. Gently stir everything together until the ingredients are evenly coated.
9. Finally, taste your salad and adjust the seasoning. If it needs more flavor, add another ½ teaspoon of fine sea salt or an extra squeeze of lemon juice. Enjoy your Quinoa Tabbouleh immediately, or let it chill in the fridge for an hour before serving. This salad keeps well in the fridge for up to 5 days.

Notes

• Nutrition Note: Nutrition information is for roughly 1 cup of salad, assuming you get 6 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
• Salt Note: I use Real Salt when seasoning my recipes, so use a similar fine pink salt to get the same results. Table salt will not taste the same, so that’s why I always recommend seasoning and tasting as you go.
• Serving Ideas: This salad would pair well with chickpeas or crumbled feta on top. It’s often served with a side of hummus and pita bread, but you can also add your favorite protein on top.
• Tomato Note: If large slicing tomatoes aren’t in season, use cherry tomatoes instead.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.