Quinoa Tabbouleh
A refreshing, nutritious dish featuring protein-rich quinoa, fresh vegetables, and zesty lemon, perfect for gatherings or a light meal.
Ingredients
Main Ingredients
- 1 cup uncooked quinoa Rinsed before cooking.
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons fine sea salt Divided for rinsing quinoa and dressing.
- 3 tablespoons lemon juice Freshly squeezed.
- 1 clove garlic, minced
- 1 medium cucumber, diced
- 1 large tomato, diced
- 3 stalks green onions, chopped
- 1 cup flat-leaf parsley, chopped
- ¼ cup fresh mint, minced
Instructions
Preparation
- Rinse the quinoa with cold water using a fine mesh strainer for about 30 seconds.
- In a medium saucepan, combine the rinsed quinoa with 1 ½ cups of fresh water and ½ teaspoon of fine sea salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and let simmer for about 10 minutes.
- Turn off heat and let sit covered for another 5 minutes. Fluff the quinoa with a fork once slightly cooled.
Mixing
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, and remaining salt.
- Chop the cucumber, tomato, green onions, parsley, and mint, and add to the bowl with the dressing.
- Incorporate the cooled quinoa into the bowl and mix until well-coated.
- Taste and adjust seasoning with additional salt or lemon juice if desired.
Notes
Let the salad sit for at least 30 minutes before serving to let flavors meld together. Store leftovers in an airtight container in the refrigerator for 3-5 days. This dish does not freeze well.