Quinoa Tabbouleh with Parsley and Lemon Dressing
Ingredients
- 1 cup · ≈ 170 g
rinsed well
How to measure
- 2 cups · ≈ 480 ml
How to measure
- 1½ cups · ≈ 45 g
finely chopped
How to measure
- ½ cup · ≈ 15 g
finely chopped
How to measure
- 1 · ≈ 123 g
diced
How to measure
- 1 · ≈ 120 g
diced
How to measure
- ¼ cup · ≈ 60 ml
about 2 lemons
How to measure
- 3 tablespoons · ≈ 45 ml
How to measure
- ¾ teaspoon · ≈ 4.5 g
How to measure
Use ½ teaspoon + ¼ teaspoon.
- ¼ teaspoon · ≈ 1.5 g
freshly ground
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Cook the quinoa
Combine rinsed quinoa and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
Prepare the vegetables and herbs
While quinoa cooks, finely chop the parsley and mint leaves, dice the tomato and cucumber, and juice the lemons until you have 1/4 cup lemon juice.
Make the dressing and combine salad
In the bowl with cooled quinoa, add parsley, mint, tomato, cucumber, lemon juice, olive oil, salt, and pepper. Toss gently until all ingredients are evenly combined. Adjust seasoning if needed.
Chill and serve
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing side dish.
Quinoa tabbouleh is a vibrant and healthy grain salad that replaces traditional bulgur with protein-rich quinoa, making it naturally gluten free.
This version features fresh parsley, mint, cucumber, and tomato, all tossed in a zesty lemon and olive oil dressing for a refreshing side dish.
It's easy to prepare and makes a perfect addition to any meal or a light, nutritious lunch.
Equipment
- medium saucepan
- fine mesh strainer
- large mixing bowl
- measuring spoons
- knife
- cutting board
- citrus juicer
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| quinoarinsed well | 1 cup | 170 g |
| water | 2 cups | 480 ml |
| parsley leavesfinely chopped | 1½ cups | 45 g |
| fresh mint leavesfinely chopped | ½ cup | 15 g |
| medium tomatodiced | 1 | 123 g |
| small cucumberdiced | 1 | 120 g |
| fresh lemon juiceabout 2 lemons | ¼ cup | 60 ml |
| extra-virgin olive oil | 3 tablespoons | 45 ml |
| salt | ¾ teaspoon | 4.5 g |
| black pepperfreshly ground | ¼ teaspoon | 1.5 g |
Cooking tips
- Rinsing quinoa thoroughly before cooking removes its natural bitter coating called saponin.
- Allow the quinoa to cool completely before mixing to prevent wilting the fresh herbs and vegetables.
- For extra texture, try adding finely chopped green onions or toasted pine nuts.
- Use freshly squeezed lemon juice for the best bright and fresh flavor.
Substitutions
- Swap quinoa for cooked couscous or bulgur wheat if gluten is not a concern; the texture will differ slightly.
- Use lime juice instead of lemon juice for a different citrus note.
- Replace mint with fresh basil or cilantro, but this will change the classic flavor profile.
Storage and reheating
Store leftover quinoa tabbouleh covered in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed fresh due to the crispness of the vegetables and herbs.