Quinoa Tabbouleh Salad
By substituting quinoa for bulgur wheat, the salad becomes a complete protein source, making it ideal for those following Mediterranean and anti-inflammatory diets. Packed with fiber-rich parsley, juicy tomatoes, and crunchy cucumbers, this salad is perfect as a side dish. To make this a complete meal add grilled haloumi, chicken or chickpeas.
Ingredients 12
1 cup quinoa, rinsed
2 cups water
1 bunch parsley, large, finely chopped
1⁄2 cup fresh mint, finely chopped
2 tomatoes, medium, diced
1 cucumber, small, diced
3 green onions, sliced
1⁄4 cup extra virgin olive oil
1⁄4 cup fresh lemon juice, about 2 lemons
1 garlic clove, minced
1⁄2 tsp salt
1⁄4 tsp ground black pepper
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Method 8
In a medium saucepan, bring the rinsed and to a boil.
Reduce heat to low, cover, and cook for about 15 minutes until absorbs all and becomes tender.
Remove from heat and let cool for 5-10 minutes.
Fluff cooled with a fork and transfer to a large mixing bowl.
Add chopped , , , , and to the quinoa.
In a small bowl, whisk together , , , , and .
Pour dressing over the salad and toss to combine.
Taste and adjust or as desired. Serve immediately or refrigerate for 1 hour to chill.
Helpful tips
Make sure the quinoa is fully cooled before mixing with the vegetables to prevent wilting.
For extra flavor, use freshly squeezed lemon juice and high-quality olive oil.
This salad keeps well in the fridge for up to 2 days—great for meal prep.
