Quinoa Tabouli Tabbouleh
Elevate your salad game with this vibrant and nutritious Quinoa Tabouli Tabbouleh recipe, a fresh twist on the classic Middle Eastern dish. Packed with fluffy quinoa, fragrant parsley, refreshing mint, crisp cucumber, juicy cherry tomatoes, and zesty green onions, this gluten-free alternative delivers bold flavors and wholesome ingredients in every bite. A tangy, homemade lemon and olive oil dressing ties it all together, while the addition of garlic adds a subtle depth. Quick and easy to prepare, this dish is perfect for meal prep, summer gatherings, or as a light side dish. Enjoy it chilled or at room temperature, and let this healthy tabbouleh recipe become your go-to for Mediterranean-inspired cravings!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Curly parsley (finely chopped)
- 0.5 cup Fresh mint leaves (finely chopped)
- 1 medium English cucumber (diced)
- 1.5 cups Cherry tomatoes (halved)
- 3 stalks Green onions (sliced thinly)
- 0.25 cup Lemon juice (freshly squeezed)
- 0.25 cup Extra virgin olive oil
- 1 clove Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt.
Reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed.
Once cooked, remove the quinoa from the heat, fluff it with a fork, and let it cool completely to room temperature.
While the quinoa cools, prepare the vegetables: finely chop the parsley and mint, dice the cucumber, halve the cherry tomatoes, and thinly slice the green onions.
In a large mixing bowl, combine the chopped parsley, mint, cucumber, tomatoes, and green onions.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper to create the dressing.
Once the quinoa has cooled, add it to the bowl of vegetables and herbs.
Pour the dressing over the quinoa mixture, and toss everything together to combine evenly.
Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice to suit your preference.
Refrigerate the tabouli for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature as a side dish, appetizer, or healthy main course option.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 19.5 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 3947 mg | 84% | |
*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.
