Quinoa Tabouleh
Brighten up your table with this refreshing and wholesome Quinoa Tabouleh, a modern twist on the classic Middle Eastern salad. Packed with protein-rich quinoa, vibrant parsley, cooling mint, crunchy cucumber, and juicy cherry tomatoes, this colorful dish is as nutritious as it is delicious. A zesty lemon-olive oil dressing ties everything together, offering a tangy burst of flavor in every bite. Perfect as a light lunch, a hearty side dish, or even a make-ahead meal, this gluten-free salad is both satisfying and versatile. With only 20 minutes of prep time and minimal cooking, it’s an easy, healthy option that’s ideal for busy weeknights or laid-back summer gatherings.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch parsley
- 0.5 bunch mint leaves
- 1.5 cups cherry tomatoes
- 1 cucumber
- 3 stalks green onions
- 1 lemon
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the quinoa thoroughly under cold running water to remove any bitterness.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes or until the water is fully absorbed.
Remove the saucepan from heat, let the quinoa rest for 5 minutes with the lid on, then fluff it with a fork and allow it to cool completely.
While the quinoa cools, finely chop the parsley and mint leaves, setting them aside in a large mixing bowl.
Cut the cherry tomatoes into quarters, peel and dice the cucumber, and thinly slice the green onions. Add these vegetables to the mixing bowl with the herbs.
Juice the lemon into a small bowl or jar and whisk or mix it with the olive oil, salt, and black pepper to create the dressing.
Once the quinoa has cooled, add it to the mixing bowl with the herbs and vegetables. Pour the lemon dressing over the mixture.
Gently toss all ingredients together until evenly combined. Taste and adjust seasoning with more salt, lemon juice, or olive oil, as desired.
Refrigerate the quinoa tabouleh for 30 minutes to let the flavors meld, or serve immediately.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1625 mg | 35% | |
*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.
