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Quinoa Tabbouleh

Quinoa Tabbouleh: A Refreshing Twist on a Classic Salad

Enjoy a vibrant Quinoa Tabbouleh, a gluten-free salad bursting with fresh flavors and a perfect summer side dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinse thoroughly before cooking to remove saponins.
  • 2 medium tomatoes Use ripe, in-season tomatoes for the sweetest flavor.
  • 1 medium cucumber English cucumbers or vine-ripened varieties add crunch.
  • 1 cup parsley Opt for flat-leaf parsley for a robust flavor.
  • ¼ cup fresh mint leaves Enhances the overall freshness of the salad.
  • 1-2 tablespoons lemon juice Freshly squeezed for bright acidity.
  • 3 tablespoons extra virgin olive oil Adds richness and depth.
  • salt & pepper Season to taste.

Equipment

  • Mixing Bowl
  • knife
  • cutting board

Method
 

How to Make Quinoa Tabbouleh
  1. Rinse quinoa under cold water to remove saponins. Cook according to package instructions, typically about 15 minutes, until fluffy. Allow to cool completely.
  2. Dice tomatoes and cucumber finely. Chop parsley and mint leaves ensuring even pieces.
  3. In a large mixing bowl, mix together cooled quinoa, chopped tomatoes, cucumber, parsley, and mint. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste.
  4. Let the salad sit for at least 30 minutes to meld the flavors. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Optional: Garnish with additional mint leaves or a sprinkle of feta cheese for extra flavor. Store leftovers in an airtight container for up to 3 days.

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