Quinoa Tabbouleh
This refreshing quinoa tabbouleh is a modern twist on a classic Mediterranean salad, replacing traditional bulgur with protein-rich quinoa. It's packed with fresh herbs, crisp vegetables, and a zesty lemon dressing, making it a perfect light side dish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 219 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
salad_base
- 0.75 cupquinoa, uncooked
- 1.5 cupwater
salad_ingredients
- 1 cupfresh parsley, finely chopped
- 0.25 cupfresh mint, finely chopped
- 0.5 pcscucumber, diced
- 2 pcstomato, diced
- 3 pcsgreen onion, thinly sliced
dressing
- 3 tbsplemon juice, freshly squeezed
- 2 tbspolive oil, extra virgin
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
saucepan · fine-mesh sieve · knife · cutting board · small bowl · whisk · large bowl
The method
Step by step
- 1
Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve.
About 2 min
Cook’s note: Rinsing removes saponin, which can make quinoa taste bitter.
- 2
Combine the rinsed quinoa and water in a small saucepan.
- 3
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
About 15 min
Cook’s note: Do not lift the lid during cooking.
- 4
Remove the saucepan from heat and let it sit, covered, for 5-10 minutes to steam.
About 10 min
Cook’s note: This step makes the quinoa fluffy.
- 5
Fluff the cooked quinoa with a fork and transfer it to a large bowl to cool completely.
About 5 min
Cook’s note: Ensure the quinoa is cool before mixing with herbs, otherwise, it can wilt them.
- 6
While the quinoa cools, finely chop the fresh parsley and fresh mint.
About 5 min
- 7
Dice the cucumber and tomato into small, uniform pieces.
About 5 min
- 8
Thinly slice the green onion.
About 2 min
- 9
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
About 2 min
- 10
Add the cooled quinoa, fresh parsley, fresh mint, cucumber, tomato, and green onion to the large bowl.
- 11
Pour the dressing over the quinoa and vegetables.
- 12
Gently toss all ingredients until well combined.
About 1 min
- 13
Taste and adjust seasoning if needed.
Per serving
Nutrition
- Calories
- 218.7kcal
- Protein
- 6.6g
- Carbs
- 29.3g
- Fat
- 9.2g
- Fibre
- 4.7g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover quinoa tabbouleh in an airtight container in the refrigerator.
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