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Fresh Quinoa Tabbouleh Salad

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A refreshing and nutritious salad featuring quinoa, fresh herbs, and colorful vegetables, perfect for any gathering.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh mint, finely chopped
  • 2 medium ripe tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 3 green onions, thinly sliced
  • Juice of 2 large lemons (about ¼ cup or 60ml)
  • 1 clove garlic, minced
  • ¼ cup (60ml) extra virgin olive oil
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Optional: pinch of ground cumin or sumac
  • Optional: toasted pine nuts or slivered almonds for garnish

Instructions

  1. Cook the Quinoa: Rinse and drain the quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover it, and let it simmer for about 15 minutes.
  2. Chop the Fresh Ingredients: Finely chop the parsley, mint, tomatoes, cucumber, and green onions while the quinoa is cooling.
  3. Mix It All Together: In a large mixing bowl, add the cooled quinoa, chopped herbs, and diced vegetables. In a small bowl, whisk together the lemon juice, minced garlic, olive oil, salt, and pepper. Drizzle this over your salad and toss gently.
  4. Refrigerate: Let the salad sit in the fridge for at least 30 minutes before serving to allow flavors to mingle.

Notes

This salad can be made a day ahead for even better taste. Adjust seasoning to your preference.

Nutrition

Keywords: quinoa salad, tabbouleh, summer salad, healthy recipe, vegetarian dish

Find it online: https://flavorvia.com/fresh-quinoa-tabbouleh-salad/