Quinoa Tabbouleh Recipe

Name: Quinoa Tabbouleh Recipe
Yield: 6 servings
Cuisine: middle-eastern
Ingredients: 170 g quinoa; 415 ml water or vegetable stock; 3 g kosher salt; 60 ml lemon juice; 55 g extra virgin olive oil; 3 g kosher salt; 1 g black pepper; 60 g fresh parsley; 40 g fresh dill; 20 g fresh mint leaves; 150 g cherry tomatoes; 2 piece Persian cucumbers; 4 piece scallions

A bright, herb-forward quinoa tabbouleh with parsley, mint, crisp cucumber and tomato in a simple lemon-olive oil dressing. Fresh, light, and naturally gluten-free.

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Teta Layla's Tips

Quinoa tabbouleh in Italy is a cold herb salad with quinoa, parsley, lemon, and olive oil, kept bright, fresh, and finely chopped.

Keep parsley as the dominant herb and add mint only as a supporting note.
Use fresh lemon juice and extra virgin olive oil as the only essential dressing base.

Avoid

⚠
A tabbouleh that tastes like a quinoa bowl rather than a herb salad
⚠
Too much garlic

Ingredients

0/13 gathered

Serves 6

6 oz quinoa

2 cups water or vegetable stock

0.1 oz kosher salt

4 tbsp lemon juice

2 oz extra virgin olive oil

0.1 oz kosher salt

0 oz black pepper

2 oz fresh parsley

1 oz fresh dill

¾ oz fresh mint leaves

5 oz cherry tomatoes

2 piece Persian cucumbers

4 piece scallions

Preparation

0/6 steps

Place quinoa in a saucepan with vegetable stock (or water) and kosher salt. Stir, cover, and bring to a boil over medium-high heat (~5 min).

Reduce heat to low and simmer 10-12 minutes until the liquid is absorbed. Rest off heat 10 minutes, then fluff with a fork and spread in a large salad bowl to cool.

Whisk lemon juice, extra virgin olive oil, kosher salt, and black pepper into a dressing and set aside.

Add parsley, dill, mint, cherry tomatoes, cucumbers, and scallions to the cooled quinoa.

Drizzle with the dressing and toss gently to combine.

Taste, adjust salt and lemon, and serve immediately.