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quinoa tabbouleh

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A little change to classic tabbouleh, using quinoa instead of bulgur. Great for a vegetarian main or summer side salad.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For quinoa tabbouleh

  • 1 c
    quinoa, rinsed well
  • 1/2 tsp
    kosher salt, plus more to taste
  • 2 Tbsp
    fresh lemon juice
  • 1 clove
    garlic, minced
  • 1/2 c
    extra-virgin olive oil
  • freshly ground black pepper
  • 1 lg
    english cucumber, cut into 1/4 inch pieces
  • 1 pt
    cherry tomatoes, halved
  • 2/3 c
    flat leaf parsley, chopped
  • 1/2 c
    fresh mint, chopped
  • 2
    scallions, thinly sliced

How To Make quinoa tabbouleh

  • 1
    Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to a oil in a medium saucepan over high heat. Reduce heat to medium-low; cover and simmer until the quinoa is tender, about 10 minutes. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
  • 2
    Meanwhile, whisk the lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  • 3
    Spread out the quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Add the cucumber, tomatoes, herbs, and scallions to the bowl; toss to coat. Season to taste with salt and pepper. Drizzle with the remaining dressing.
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