Quinoa Tabbouleh Salad with Lemon and Herbs

• 1 cup quinoa
• 2 cups water
• 1 bunch parsley, finely chopped
• 1/2 cup mint leaves, finely chopped
• 2 large tomatoes, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, minced
• 1/4 cup olive oil
• 3 tbsp lemon juice
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Rinse quinoa under cold water until the water runs clear. Combine with water in a medium saucepan.
2. 2 Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
3. 3 In a large bowl, combine the cooled quinoa with parsley, mint, tomatoes, cucumber, and red onion.
4. 4 Whisk together olive oil and lemon juice, then pour over the salad. Season with salt and pepper.
5. 5 Toss well to combine and adjust seasoning if necessary. Let sit for 10 minutes before serving.

Equipment

• Medium saucepan
• Large mixing bowl
• Whisk

Variations

• Add crumbled feta cheese for extra tanginess.
• Incorporate diced avocado for creaminess.

Substitutions

• Substitute quinoa with bulgur for a traditional tabbouleh.
• Use lime juice in place of lemon for a tangier twist.

Pairings

• Grilled chicken
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For best flavor, let the salad rest in the fridge for an hour before serving.
• Use fresh herbs for the brightest taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Stir well before serving.

Freezing: Not recommended for freezing due to texture changes in vegetables.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with warm pita bread for a delightful texture contrast.

FAQ