Quinoa Tabbouleh
Prep time
Cook time
Total time
A gluten-free take on the classic tabbouleh, this simple salad is quinoa mixed up with finely chopped parsley, scallions, fresh cucumber and cherry tomatoes all tossed with lemon juice and olive oil. It's fresh, light and pairs well with other salads and a proteins. Makes a large quantity and saves well in the refrigerator for several days. Feel free to adjust quantities of individual ingredients to taste. Pro tip: Prep the veggies and dressing while the quinoa cooks and it can be ready in just over 20 minutes!
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6 cups
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ cup fresh lemon juice
- ¼ cup Extra Virgin Olive Oil
- ½ tsp kosher salt or more to taste
- ½ - 1 tsp black pepper or to taste
- 1 cup chopped scallions, white and green parts (approximately 1 bunch)
- ½ -1 cup, chopped flat-leaf parsley (to taste)
- ½ - 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)
- 1 cup chopped cucumber, unpeeled
- 1 - 1½ cups cherry tomatoes (to taste), cut in half
Instructions
Prepare quinoa (I often make this earlier in the day and set aside)
- Place quinoa and water in a medium saucepan. Bring to a boil. Reduce to a simmer and cover and cook until water is absorbed and quinoa tender, approximately 15 minutes.
- Let cool a few minutes, the fluff with a fork and transfer to a large bowl.
Mix dressing
- In a small bowl, whisk together lemon juice, olive oil and salt.
Mix Salad
- In a large bowl, mix prepared quinoa with lemon juice dressing.
- Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
- Serve. Stores well in a sealed container in the refrigerator for a few days.
