This Quinoa Tabbouleh recipe is a fresh twist on the classic Middle Eastern salad, replacing the usual bulgur with quinoa for a gluten-free, protein-packed option. It's vibrant, refreshing, and perfect for a light lunch or a side dish at your next gathering.
Quinoa serves as the hearty base, offering a nutty flavor and a fluffy texture. It's a fantastic source of protein, making our tabbouleh more filling. Parsley is the herbaceous backbone here, offering a fresh, slightly peppery note. Mint leaves add a burst of coolness that complements the parsley. Tomatoes bring juicy, sweet acidity, balancing the herbal notes. Cucumber offers a crisp, refreshing crunch. The extra-virgin olive oil adds richness and helps meld all the flavors together. Lemon juice brightens the salad with its tangy zest, while garlic adds a subtle kick. Season it all with salt and pepper to taste, enhancing each ingredient’s natural flavors.
This quinoa tabbouleh pairs wonderfully with grilled meats or fish, adding a refreshing contrast. It’s also a perfect addition to a mezze platter, alongside hummus, baba ganoush, and warm pita bread. For a light meal, serve it on a bed of leafy greens with a dollop of Greek yogurt on top.
Start by rinsing the quinoa under cold water. This step helps remove its natural coating, which can sometimes taste bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. You’ll know it’s done when the water is absorbed and the quinoa is tender.
Remove the saucepan from heat and let it sit for a few minutes before fluffing the quinoa with a fork. Allow it to cool to room temperature — this prevents the herbs from wilting when mixed.
While the quinoa cools, chop up your parsley and mint leaves finely. Dice the tomatoes and cucumber into small, bite-sized pieces. In a large bowl, combine the cooled quinoa, chopped herbs, tomatoes, and cucumber. Give it a gentle toss to mix everything nicely.
For the dressing, grab a small bowl and whisk together the olive oil, lemon juice, and minced garlic. Season with a pinch of salt and pepper to taste. Pour this over the quinoa mixture and toss everything together until well combined. Let it chill in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully.
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