Name: Quinoa Tabbouleh Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 cup uncooked quinoa, rinsed and drained; 2 cups water or vegetable broth; 3 medium tomatoes, diced (about 2 cups); 1 large cucumber, seeded and diced (about 1½ cups); 1 bunch fresh parsley, finely chopped (about 2 cups); ½ cup fresh mint leaves, finely chopped; 4 green onions, thinly sliced; ¼ cup extra virgin olive oil; Juice of 2 large lemons (about ½ cup); 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon sea salt, or to taste; ½ teaspoon freshly ground black pepper

Instructions

Cook the quinoa

In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool completely.
Prepare the vegetables

While the quinoa is cooling, dice the tomatoes and cucumber. Finely chop the parsley and mint leaves, and thinly slice the green onions. Place all vegetables in a large mixing bowl.
Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, salt, and pepper until well combined. Taste and adjust seasonings if needed.
Combine the salad

Add the cooled quinoa to the bowl with the chopped vegetables. Pour the dressing over the mixture and gently toss until all ingredients are well coated and evenly distributed.
Chill and serve

Cover the salad and refrigerate for at least 30 minutes (preferably 1-2 hours) to allow the flavors to meld. Stir again before serving and adjust seasonings if necessary. Serve chilled as a side dish or light main course.

Quinoa Tabbouleh Salad

Ingredients

Instructions

Nutritional Information