New Age Tabbouleh Salad
Elevate your salad game with this vibrant New Age Tabbouleh Salad, a modern twist on the classic Middle Eastern dish. This healthy and gluten-free recipe swaps traditional bulgur for protein-packed quinoa, creating a fresh, hearty base that’s paired with juicy cherry tomatoes, crisp cucumber, and fragrant herbs like parsley and mint. A zesty dressing of extra-virgin olive oil, fresh lemon juice, and a hint of garlic ties it all together, making every bite burst with garden-fresh flavor. Ready in just 30 minutes, this refreshing quinoa tabbouleh is ideal as a chilled side dish or a light, wholesome main course. Perfectly balanced, nutrient-rich, and packed with Mediterranean-inspired goodness, it’s the ultimate crowd-pleaser for summer gatherings or meal prep.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 cup fresh parsley
- 0.5 cup fresh mint
- 3 stalks green onions
- 0.25 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool completely to room temperature.
Meanwhile, dice the cherry tomatoes into quarters and finely chop the cucumber into small pieces. Set them aside.
Finely chop the fresh parsley and mint leaves, removing any large stems. Thinly slice the green onions, including the green tops.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, parsley, mint, and green onions.
Pour the dressing over the quinoa mixture and toss well to coat all the ingredients evenly.
Taste and adjust seasoning if necessary, adding a pinch more salt or pepper as desired.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Serve cold or at room temperature as a side dish or a light and healthy main course.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
