I posted Quinoa Tabbouleh Salad Recipe last year but the pictures didn’t do justice to it. Plus, quite frankly, I wasn’t testing my recipes thoroughly back then. With hot summer days being here (when did that happen?!) I decided to give this salad a makeover. Fresh, crunchy, lemony and minty, this salad is perfect for your next backyard party and will keep your kitchen cool.
Tabbouleh salad is all about parsley, lots of it. I used about a bunch and a half, and spend a good amount of time taking the leaves off of the stems. It’s therapeutical. I used flat leaf Italian parsley but a curly kind would work as well (just not my favourite though). It is important to measure the parsley after chopping.
Tabbouleh is a traditional Lebanese meal chock full of fresh garden vegetables – tomatoes, cucumbers and green onions. I didn’t grow up eating it but my husband, who is from Israel, is a huge fan. As he taste tested it, he said it’s lemony and very very good. The ripeness of tomatoes will affect the final taste. Ripe red tomatoes are the best.
Traditionally tabbouleh salad is made with bulgur but I know it’s all about quinoa these days, and it’s easier to find. Being gluten free is a bonus. I have included my method of cooking quinoa. For salads, I like quinoa to be al dente, in other words firm. I find when you cook rice, quinoa or lentils following the package directions, it comes out softer and could lead to a mushy mess in a salad.
This Quinoa Tabbouleh Salad Recipe would pair well with Grilled Lemon Rosemary Chicken, Greek Style Chicken Kebabs or Grilled Spicy Cilantro Fish Kebabs. You can prepare the salad and dressing in advance, and refrigerate covered separately for up to 2 days. Combine just before serving. This salad would be great to bring to a potluck or a BBQ get together. Enjoy this cool fresh salad!
- 1 cup quinoa, dry
- 1 + 1/4 cup water
- 3 large tomatoes, seeded & diced
- 1/2 English cucumber, diced
- 1 + 1/2 cup parsley leaves, finely chopped (measured after chopping)
- 1/2 cup mint leaves, finely chopped (measured after chopping)
- 2 large green onion sprigs, finely chopped
- 3 tbsp olive oil, extra virgin
- 1 lemon, juice of
- 1 tsp salt + a pinch
- 1 tsp ground black pepper
- In a small pot, combine quinoa, water and a pinch of salt. Cover, bring to a boil on high heat, reduce heat to low and cook for 12 minutes. Remove from heat, let stand for 5 minutes and fluff with a fork. I know most quinoa packages say the ratio for cooking quinoa is 1:2 = 1 cup of dry quinoa: 2 cups of water. I cook quinoa for salads using 1:1.25 ratio. This way it turns out al dente. Transfer quinoa to a large mixing bowl and add tomatoes, cucumber, parsley, mint and onion.
- In a small bowl whisk together olive oil, lemon juice, 1 tsp salt and black pepper. Pour over salad and gently mix to combine. Serve cold.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 9.0 g
Cholesterol: 0.0 mg
Sodium: 403.3 mg
Total Carbs: 25.8 g
Dietary Fiber: 4.1 g
Protein: 5.0 g
WW Points+: 5