Quinoa Tabbouleh

I first shared this Quinoa Tabbouleh recipe back in 2010. Time flies! Since then, I’ve made it many times and have tweaked the recipe a bit along the way. It’s perfect refrigerator fare for the warm days ahead, so I thought it was high time I revisit it.

Tabbouleh is a popular salad with Arabic roots. Traditionally made with bulgur, tomatoes, cucumber, loads of parsley, maybe a little mint, and dressed with fresh lemon juice and olive oil, it’s a refreshing and easy lunch or dinner side (I’m happy with it as a main, actually). As a certified parsley fiend, so I’ve been a fan of the salad for many years.

This version takes a detour from the classic and subs in quinoa for the bulgur. As most of us know by now, quinoa is a terrific power food, and a vegetarian’s best friend. It’s got protein. It’s got fiber. It’s got the kind of amino acids you’re looking for. It acts and looks like a grain, but it’s really a seed. And it’s delicious in place of the traditional bulgur in tabbouleh.

I love how tri-color quinoa looks in this salad, but feel free to use whichever variety you like.

Oh, and bonus: tabbouleh with quinoa instead of bulgur means it’s gluten-free!

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Quinoa Tabbouleh

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Author: Kare

An easy, refreshing, satisfying salad that's perfect grab-and-go fridge fare. I love this one for potlucks - it's vegan and gluten-free, so it works for most everyone.

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Ingredients

• 1 cup tri-color quinoa (rinsed in cold water)
• 1 1/4 cups water
• 1 medium cucumber (peeled and diced (about 1 1/2 cups))
• 2 medium tomatoes (seeded and diced (about 1 cup))
• 3 scallions (chopped, some green parts included (about 1/4 cup))
• 1 cup fresh parsley (chopped finely)
• 1/4 cup fresh mint (chopped finely)
• 1/3 cup extra virgin olive oil
• 3 tablespoons lemon juice (from about 1 large lemon)
• 1/2 teaspoon kosher salt + more to taste

Instructions

• Set a medium saucepan over medium heat. Add the water. Bring to a boil. Add the quinoa, stir, and reduce to a simmer. Cover and cook until all of the water has absorbed, 10-15 minutes. Uncover and fluff with a fork. Let cool for a few minutes.
• Add the cucumber, tomatoes, scallions, parsley, and mint to a large bowl. Add the cooled quinoa. Toss together gently.
• In a separate small bowl, whisk together the olive oil, lemon juice, and salt. Pour over the veggies and quinoa. Mix well.
• Taste and add additional salt if desired. Serve immediately or refrigerate for awhile before serving (I think it's best fully chilled). Keeps for 3-4 days in the fridge.