Quinoa Tabbouleh Salad is a healthy Middle Eastern tabouli recipe with quinoa in place of bulgur and chock full of vegetables, mint, parsley and feta.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:6 servings 1x
Method:Cook + Chop
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.
Store: Refrigerate covered for up to 24 hours. You can prepare the salad and dressing in advance, and refrigerate covered separately for up to 2 days.
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