Quinoa Tabbouleh
This quinoa tabbouleh is a fresh and vibrant salad, perfect for a light lunch or a side dish. It combines fluffy quinoa with finely chopped herbs, juicy tomatoes, and crisp cucumber, all dressed in a bright lemon vinaigrette. This recipe offers a gluten-free twist on the classic Middle Eastern staple.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 297 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.75 cupquinoa, uncooked
- 1.5 cupwater
- 1 cupfresh parsley, finely chopped
- 0.5 cupfresh mint, finely chopped
- 2 pcstomato, diced
- 1 pcscucumber, diced
- 3 pcsscallion, thinly sliced
dressing
- 1 pcslemon, juiced
- 0.25 cupolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
fine-mesh sieve · saucepan · fork · knife · small bowl · whisk · cutting board · large bowl
The method
Step by step
- 1
Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve for at least 30 seconds.
About 1 min
Cook’s note: Rinsing removes saponins, which can give quinoa a bitter taste.
- 2
Combine the rinsed quinoa and water in a small saucepan.
- 3
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
About 15 min
- 4
Remove the saucepan from heat and let it sit, covered, for 10 minutes to allow the quinoa to steam.
About 10 min
Cook’s note: This step helps the quinoa become light and fluffy.
- 5
Fluff the cooked quinoa with a fork and spread it out on a large plate or baking sheet to cool completely.
About 10 min
Cook’s note: Cooling the quinoa quickly prevents it from becoming mushy.
- 6
While the quinoa cools, prepare the vegetables and herbs by finely chopping the parsley and mint, dicing the tomato and cucumber, and thinly slicing the scallions.
About 10 min
Cook’s note: Ensure all vegetables are finely diced for the best tabbouleh texture.
- 7
In a large bowl, combine the cooled quinoa, chopped parsley, mint, diced tomato, diced cucumber, and sliced scallions.
About 2 min
- 8
In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
About 1 min
- 9
Pour the dressing over the quinoa and vegetable mixture.
- 10
Gently toss everything together until well combined.
About 1 min
- 11
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling improves the flavor and texture of the tabbouleh.
- 12
Taste and adjust seasoning if necessary before serving.
Per serving
Nutrition
- Calories
- 297.1kcal
- Protein
- 7.5g
- Carbs
- 34.4g
- Fat
- 16.1g
- Fibre
- 6.5g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover quinoa tabbouleh in an airtight container in the refrigerator.
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