Quinoa Tabouli
A bright and herby quinoa tabouli that's gluten-free and packed with protein, making it perfect for a light meal or side dish.
Ingredients
Main Ingredients
- 1 cup cooked quinoa Rinse and cook according to package directions.
- 2 cups finely chopped flat-leaf parsley Packed.
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, diced Remove seeds if watery.
- 1 medium cucumber, diced Use Persian or English for fewer seeds.
- 3 stalks green onions, thinly sliced
- 1 large lemon, juiced (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil Adjust to taste.
- 1/2 teaspoon salt Add more to taste if desired.
- 1/4 teaspoon black pepper
Instructions
Preparation
- Rinse 1/2 cup dry quinoa under cold water to remove bitterness. Cook according to package directions (usually 1:2 quinoa-to-water ratio). Fluff with a fork and spread on a tray to cool completely.
- Finely chop the parsley and mint, removing any thick parsley stems.
- Dice the tomatoes and cucumber into small, even pieces. Thinly slice the green onions.
Dressing
- In a small bowl, whisk the lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
Mixing
- In a large bowl, combine the cooled quinoa, chopped herbs, diced vegetables, and dressing. Toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Serve chilled or at room temperature.
Notes
For best results, cool the quinoa completely before mixing; warm quinoa will wilt the herbs and make the salad watery. Store in an airtight container for up to 4 days, keeping dressing separate if meal prepping.