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Quinoa Tabbouleh Salad Recipe

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4.6 from 57 reviews

A refreshing and healthy Quinoa Tabbouleh Salad combining fluffy quinoa with fresh parsley, cherry tomatoes, cucumber, and red onion, all tossed in a tangy lemon and olive oil dressing. Perfect as a light lunch, side dish, or picnic staple.

Ingredients

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • Salt to taste

Salad

  • 1 cup fresh parsley, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced (peeled if desired)
  • ½ red onion, finely chopped

Dressing

  • ½ cup freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt & pepper to taste

Instructions

  1. Rinse and Cook Quinoa: Rinse quinoa under cold water until the water runs clear to remove its natural bitterness. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy.
  2. Chop Vegetables: While the quinoa cooks, finely chop the parsley, dice the cucumber (peel if desired), halve the cherry tomatoes, and finely chop the red onion to prepare the fresh ingredients for the salad.
  3. Prepare Dressing: In a small bowl, whisk together freshly squeezed lemon juice and extra virgin olive oil. Season the dressing with salt and pepper according to taste.
  4. Combine Salad Ingredients: Once the quinoa has cooled slightly, transfer it to a large bowl and add the chopped parsley, cucumber, cherry tomatoes, and red onion. Pour the lemon and olive oil dressing over the mixture and toss gently to combine all the flavors evenly.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Serve chilled or at room temperature as a refreshing side or light meal.

Notes

  • Rinsing the quinoa before cooking is crucial to remove its natural bitterness.
  • You can peel the cucumber if you prefer a milder taste and smoother texture.
  • Allowing the salad to chill enhances the flavor blend.
  • This salad can be stored in the refrigerator for up to 2 days; dress just before serving if storing longer.
  • For a nuttier flavor, quinoa can be toasted in the pot for a few minutes before boiling.

Find it online: https://ameliameals.com/quinoa-tabbouleh-salad-recipe/