Quinoa Tabbouleh

Quinoa Tabbouleh
This recipe is vegetarian. Plant-based. Gluten-free. Nutritious. The first time I can remember eating tabbouleh is in college, when my mom stopped by and brought me a container of it. It was so fresh. So colorful. So flavorful. Almost the complete opposite of my college student diet. Are you enjoying the Summer heat? Tabbouleh is... Scroll down for the rest!
quinoa tabbouleh

This recipe is vegetarian. Plant-based. Gluten-free. Nutritious.

The first time I can remember eating tabbouleh is in college, when my mom stopped by and brought me a container of it. It was so fresh. So colorful. So flavorful. Almost the complete opposite of my college student diet.

Are you enjoying the Summer heat? Tabbouleh is a perfect summertime salad. If you want a light lunch or dinner, have a bowl of tabbouleh. If you need a side dish to a meaty barbecue, serve tabbouleh. If you garden, you might even have some of the ingredients growing in your garden! I used our home-grown parsley in this recipe and some mint from a friend 🙂

*I suggest cooking and cooling the quinoa in advance (see instruction #1).

summer salad quinoa tabbouleh

Quinoa Tabbouleh Recipe

Ingredients:

  • 1 C. uncooked dry quinoa
  • 2 C. water
  • 1 C. curly parsley, chopped
  • 1/2 C. mint leaves, chopped
  • 2 small cucumbers, chopped
  • 1 C. cherry tomatoes, halved
  • 1/2 C. finely chopped red onion
  • 2-3 Tbsp. lemon juice (juice from 1/2 or 1 lemon)
  • 1/4 C. extra virgin olive oil
  • 1/2 tsp. salt
  • optional: fresh ground black pepper, to taste

Instructions:

  1. Rinse and drain quinoa in a fine-mesh strainer.  how to cook quinoaPut the quinoa into a medium saucepan with the 2 cups of water. Bring to a boil. Once boiling, cover and reduce heat to medium low. Let simmer for about 10-15 minutes, or until quinoa is tender and water is absorbed.  Remove from heat, fluff with a fork, and let cool to room temperature, then stick it in the refrigerator to cool until you’re ready to make the quinoa salad. cooked quinoa
  2. In a medium mixing bowl (I just bought this set of glass mixing bowls with lids… the 2.5 quart bowl is great for this recipe!), add the cooked and cooled quinoa, parsley, mint, cucumbers, tomatoes and red onion. Mix with a spoon. Drizzle the lemon juice and olive oil on top. Then add the salt (and a little pepper if desired). Give it another mix with a spoon. gluten free dairy free
  3. Serve immediately or cover and refrigerate until ready to serve (if you wait to serve, you may want to mix in a little extra olive oil right before serving). quinoa salad

*Inspired by THIS recipe.

Summary
Recipe Name
Quinoa Tabbouleh
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Average Rating
5 Based on 1 Review(s)
Quinoa Tabbouleh

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