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Fresh Quinoa Tabbouleh Salad

fresh quinoa tabbouleh salad - featured image
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A fresh, healthy twist on traditional tabbouleh using quinoa instead of bulgur, packed with herbs, veggies, and a zesty lemon dressing. Perfect for quick lunches, picnics, or as a light side dish.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed well
  • 1 large bunch fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 2 medium tomatoes, diced (Roma or cherry tomatoes)
  • 1 medium cucumber, diced (English cucumber preferred)
  • 3 green onions, thinly sliced
  • 1/4 cup (about 2 lemons) freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: pinch of ground cumin or sumac

Instructions

  1. Rinse the quinoa under cold running water for 1-2 minutes using a fine mesh sieve to remove the bitter saponin coating. Drain well.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (475ml) water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa looks translucent with visible spirals.
  3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread out on a large plate or tray to cool completely.
  4. While quinoa cools, finely chop parsley and mint. Dice tomatoes and cucumber. Thinly slice green onions.
  5. In a large mixing bowl, combine cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently but thoroughly.
  6. In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and optional cumin or sumac.
  7. Pour dressing over quinoa mixture and toss until evenly coated. Taste and adjust salt or lemon juice if needed.
  8. Refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Rinse quinoa thoroughly to remove bitterness. Fluff quinoa after cooking and cool completely to avoid sogginess. Salad tastes better after chilling for a few hours or overnight. Optional spices like cumin or sumac add a subtle Middle Eastern flair. Can add chickpeas or grilled chicken for protein boost. Store leftovers in airtight container in fridge up to 3 days. Do not freeze.

Nutrition

Keywords: quinoa tabbouleh, healthy salad, whole grain salad, vegan salad, gluten-free salad, easy tabbouleh, fresh herbs salad

Find it online: https://sunnysavory.com/fresh-quinoa-tabbouleh-salad-recipe-easy-healthy-whole-grain-meal/