Quinoa Tabbouleh

Quinoa is one of my favorite grains for breakfast, lunch or dinner. I am a quinoa fanatic. It has a roasted flavor and a slightly chewy texture that make it excellent alone or in a salad like this. For an even more satisfying meal, you can also add scrambled eggs on top! Quinoa tabbouleh is a modern twist on the traditional Middle Eastern dish known as tabbouleh. This version replaces the traditional bulgur wheat with quinoa, a nutritious and protein-rich grain-like seed. Quinoa tabbouleh offers a gluten-free alternative and adds a nutty flavor and slightly chewy texture to the dish. To make quinoa tabbouleh, cooked quinoa is mixed with finely chopped fresh parsley, mint, tomatoes, cucumbers, and green onions. The salad is then dressed with a tangy mixture of olive oil, lemon juice, and salt. This combination of ingredients creates a vibrant and refreshing salad that is packed with fresh flavors and vibrant colors. Quinoa tabbouleh is not only delicious but also nutritious, as quinoa is a good source of protein, fiber, and various vitamins and minerals. It can be served as a side dish, a light meal on its own, or as part of a mezze platter. The dish is often enjoyed in Mediterranean and Middle Eastern cuisine and has gained popularity as a healthy and flavorful alternative to traditional tabbouleh.

Quinoa Tabbouleh
4
Servings
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Ingredients

Directions

Recipe instructions Quinoa Tabbouleh

1

Rinse the quinoa in cold water, then place in a medium skillet and add the water and ½ teaspoon of the salt. Bring to a boil, then reduce the heat to medium-low, cover and cook until the quinoa is tender and soft, about 20 minutes.

2

In the meantime, place the onions in a bowl of cold water and set aside. This softens the bite and makes the onions more pleasant to eat when raw.

3

Pour the cooked quinoa into a large bowl and allow it to cool to almost room temperature, but still slightly warm to the touch. You can speed up this process by spreading the quinoa thinly and stirring occasionally.

4

Drain the red onion and add it to the cooled quinoa. Add tomatoes, parsley, mint and garlic. In a small bowl, combine the olive oil, lemon juice and the remaining ½ teaspoon of salt and beat together. Pour over the salad and stir to combine. Add the feta cheese, if using, and stir. Add black pepper and more salt to taste.

Serve at room temperature or cold. This salad is even better the next day, after the flavors have had time to combine. It can be stored for up to 3 days.

Nutrition Facts

Calories: 550
Fat: 40 g
Carbs: 36 g
Protein: 14 g
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