This Middle Eastern-inspired salad boasts a colorful array of diced tomatoes, fragrant herbs, and fluffy grains of quinoa for a satisfying crunch. It's a great option for lunch or a light dinner, and can be easily customized based on your taste preferences. The best part? Quinoa tabbouleh is super easy to make and can be prepped ahead of time for busy weeknights.
Quinoa Tabbouleh
Quinoa Tabbouleh
4
10 minutes
15 minutes
Main Dish
This Middle Eastern-inspired salad boasts a colorful array of diced tomatoes, fragrant herbs, and fluffy grains of quinoa for a satisfying crunch. It's a great option for lunch or a light dinner, and can be easily customized based on your taste preferences. The best part? Quinoa tabbouleh is super easy to make and can be prepped ahead of time for busy weeknights.
Ingredients
- 2 cup water
- 1 cup uncooked quinoa
- 1 tsp Himalayan pink salt
- 2 lemons, juiced
- 1 cup fresh mint leaves, chopped
- 1 cup fresh flat leaf parsley, chopped
- 1 english cucumber, diced
- 2 cup cherry tomatoes, halved
- 1 tsp ground black pepper
Directions
Pour water into a medium saucepan and bring to a boil
Add the quinoa and salt, lower the heat and cover the pot. Let it simmer for 15 minutes until the grains are tender and open (they’ll have little curly tails)
Drain, place in a bowl, and immediately add the lemon juice
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, and pepper
Add the quinoa and mix well. Serve at room temperature or refrigerate and serve cold. Enjoy!
2 comments
This was surprising delicious! I followed the earlier recommendation and used half the mint! Due to the large portion for subsequent servings I included some add-ons/add-ins. For one serving I added in Kimchi and for another I added both Kimchi and chicken breast. Both variations enhanced and took this dish to another level for me!
This was good but will make it next time with 1/2 cup mint. The mint was overpowering!