Quinoa Tabbouleh

Quinoa Tabbouleh is a nutritious and refreshing salad, perfect for summer. Made with fluffy quinoa, fresh parsley, mint, juicy tomatoes, and crisp cucumbers, all tossed in a zesty lemon dressing, it offers a healthier twist on the traditional tabbouleh.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 cup quinoa

2 cups water

1 cup finely chopped parsley

1/2 cup finely chopped mint leaves

2 cups diced tomatoes

1 cup diced cucumber

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 clove garlic, minced

Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

2. Fluff quinoa with a fork and let it cool to room temperature.

3. In a large bowl, combine cooled quinoa, parsley, mint, tomatoes, and cucumber.

4. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

5. Pour dressing over quinoa mixture and toss to combine.

6. Chill in refrigerator for at least 30 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold, but if desired, allow to come to room temperature without reheating to preserve the fresh texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.