Description
A bright, fresh quinoa tabbouleh salad with vibrant herbs, lemon, and a light dressing, perfect for a quick, nourishing meal or side dish.
Ingredients
Scale
- 1 cup (170g) uncooked quinoa, rinsed well
- 1 cup finely chopped fresh parsley (flat-leaf preferred)
- 1/2 cup finely chopped fresh mint
- 2 tablespoons chopped fresh dill (optional)
- 2 medium Roma tomatoes, diced
- 1 medium cucumber, peeled and diced
- 3 green onions, thinly sliced
- 1/4 cup (60ml) fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sumac or cumin (optional)
Instructions
- Rinse 1 cup quinoa under cold water for about 30 seconds using a fine mesh strainer to remove bitterness. Drain well.
- Transfer quinoa to a medium saucepan and add 2 cups (480ml) water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- Remove from heat and let quinoa sit, covered, for 5 minutes.
- Fluff quinoa with a fork and transfer to a large mixing bowl. Spread out to cool faster.
- While quinoa cooks, finely chop parsley, mint, and optional dill. Dice tomatoes and cucumber. Thinly slice green onions and mince garlic.
- In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and optional sumac or cumin. Adjust seasoning to taste.
- Add chopped herbs and vegetables to cooled quinoa. Pour dressing over and toss gently but thoroughly to coat evenly.
- Let salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld. Refrigerate if making ahead and bring to room temperature before serving.
Notes
Rinse quinoa thoroughly to remove bitterness. Cool quinoa before mixing to prevent wilting herbs. Chop herbs finely to release oils and aroma. Adjust lemon juice to balance acidity. Store leftovers in airtight container in fridge up to 2 days; flavors improve after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup
- Calories: 180
- Fat: 7
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
Keywords: quinoa tabbouleh, fresh herb salad, gluten-free salad, vegan salad, easy quinoa recipe, healthy lunch, vibrant herb bowl