Quinoa Tabbouleh Recipe
This quinoa tabbouleh recipe is made with all the classic ingredients, like mint, parsley, and tomatoes and uses white quinoa in a lemon dressing.
Servings: 4 servings
Equipment
Ingredients
- ½ cup quinoa
- ¾ cup water
- 3 bunches parsley finely chopped (3 cups)
- ¼ cup fresh mint finely chopped
- 4 green onions very finely chopped
- 2 tomatoes finely chopped
- ½ cup extra virgin olive oil
- ½ cup lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a small saucepan over medium-high heat. Add the quinoa to a dry pan and toast it, stirring frequently until it begins to pop, turns somewhat golden brown, and smells nutty, about 5 minutes.
- Add water and bring it to a boil. Reduce to a simmer and cover. Cook until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa rest for 5 minutes. Uncover, fluff with a fork, and let it cool to room temperature.
- While the quinoa cools, make the dressing by stirring together olive oil, lemon juice, salt, and pepper in a bowl.
- In a large bowl, place the chopped parsley, chopped mint leaves, green onions, and tomatoes. Add the cooled quinoa and pour the dressing over the top. Stir gently to combine. Taste and add more salt and pepper if you like. Serve at room temperature or chilled.
Video
Notes
Storage: Store leftovers in an airtight container. They will last about 2–3 days in the fridge, but the parsley may start to retain water after the first day. Before serving leftovers, stir the salad to redistribute the flavors and adjust the seasonings as needed.
Nutrition
Calories: 356kcal | Carbohydrates: 22g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 325mg | Potassium: 586mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4359IU | Vitamin C: 80mg | Calcium: 95mg | Iron: 4mg
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