Quinoa Tabbouleh

I absolutely love tabbouleh. Traditional tabbouleh is made with bulgur wheat, but you know I don’t do gluten, so this version made with quinoa is right up my alley. This recipe is so versatile – you can make it your own – and it can easily be a side or main dish. It comes together super quick (in the time it takes to cook the quinoa) so it’s perfect for weeknight meals and easy entertaining!

Print Recipe

Quinoa Tabbouleh

Course

Salads, Side Dish

Prep Time

10 minutes

Cook Time

15 minutes for quinoa to cook

Servings

servings

Ingredients

• 1 cup quinoa uncooked and rinsed
• 1/2 tsp kosher salt plus more for seasoning
• 1/2 cup olive oil extra virgin
• 1 clove garlic minced
• 2 Tbsp lemon juice freshly squeezed
• black pepper freshly ground, to taste
• 1 large English/seedless cucumber cut into 1/4 inch pieces
• 1 pint cherry or grape tomatoes halved
• 2 green onions, thinly sliced
• 2/3 cup flat-leaf parsley chopped
• 1/2 cup mint chopped

Course Salads, Side Dish Prep Time 10 minutes Cook Time 15 minutes for quinoa to cook Servings servings Ingredients 1 cup quinoa uncooked and rinsed 1/2 tsp kosher salt plus more for seasoning 1/2 cup olive oil extra virgin 1 clove garlic minced 2 Tbsp lemon juice freshly squeezed black pepper freshly ground, to taste 1 large English/seedless cucumber cut into 1/4 inch pieces 1 pint cherry or grape tomatoes halved 2 green onions, thinly sliced 2/3 cup flat-leaf parsley chopped 1/2 cup mint chopped

Instructions

1. Cook quinoa according to package directions on stove top with 1/2 teaspoon of salt. Once cooked, remove from heat and let stand, covered, for at least 5 minutes.
2. While quinoa is cooking, whisk garlic and lemon juice in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
3. Combine cucumber, tomatoes, scallions, parsley, mint and quinoa in a large bowl. Pour dressing over the ingredients and toss to combine. Season with additional salt and pepper if needed.

Recipe Notes

This can be made 1 day ahead. Store dressing and quinoa/veggie/herb mix separately in covered containers. Add dressing to quinoa mixture when ready to serve.

For more flavor, cook quinoa in chicken or vegetable stock instead of water.

Variations: Add in feta, kalamata olives or avocado. Add in additional veggies of your choice. Serve with, or toss in, chicken or shrimp for a complete meal.

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