Quinoa Tabbouleh

Light, zesty, and full of fresh herbs, this quinoa tabbouleh is a wholesome update on a traditional favorite. The nutty quinoa soaks up a lemon-garlic dressing, mingling with juicy tomatoes, crunchy cucumbers, and fragrant parsley and mint for a perfectly balanced salad or side.

Recipe Information

Total Time:

Yield:

8 servings (⅔ cup each)

Ingredients

½ cup white quinoa

1 cup water

1 cup grape tomatoes, quartered

4 small Persian cucumbers, thinly sliced

1 (2½-ounce) bunch flat-leaf parsley, finely chopped

¼ cup finely chopped fresh mint leaves

2 green onions, finely chopped

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 clove garlic, minced

¼ teaspoon coarse kosher salt

Fresh cracked black pepper, to taste

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Directions

Place quinoa in a fine-mesh sieve and rinse under cold running water; drain well. In a small saucepan, combine quinoa and 1 cup water. Bring to boil over medium heat; reduce heat to low. Cover and simmer for 10 to 12 minutes or until water is absorbed. Remove from heat. Uncover and let stand until cooled. Fluff quinoa with a fork.
In a medium bowl, combine cooled quinoa, grape tomatoes, cucumbers, parsley, mint and green onions.
For dressing, in a small bowl, whisk together olive oil, lemon juice, garlic and salt. Add dressing to quinoa mixture; toss to combine. Season to taste with black pepper. If desired, chill slightly before serving.