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quinoa tabbouleh salad featured

Quinoa Tabbouleh Salad

A fresh, vibrant quinoa tabbouleh salad that offers a gluten-free twist on the classic Mediterranean dish while maintaining all the bright flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Grain & Pasta Salads
Cuisine: Mediterranean
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup quinoa
  • ¾ cup water
  • 3 bunches parsley finely chopped (3 cups)
  • ¼ cup fresh mint finely chopped
  • 4 green onions very finely chopped
  • 2 tomatoes finely chopped
  • ½ cup extra virgin olive oil
  • ½ cup lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Small saucepan
  • Large mixing bowl
  • Sharp knife

Method
 

  1. Toast quinoa in a dry pan over medium-high heat until golden and fragrant, about 5 minutes.
  2. Add water, bring to a boil, then reduce heat, cover and simmer for 15 minutes until tender. Let rest covered for 5 minutes, then fluff with a fork and cool to room temperature.
  3. Mix olive oil, lemon juice, salt and pepper to make the dressing.
  4. Combine parsley, mint, green onions, and tomatoes in a large bowl. Add cooled quinoa and pour dressing over top.
  5. Gently stir to combine and adjust seasoning if needed. Serve at room temperature or chilled.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For extra protein, add chickpeas.
  • For a lower-carb version, substitute cauliflower rice for some or all of the quinoa.