Quinoa Tabbouleh Salad
A light and refreshing take on the traditional tabbouleh, this Quinoa Tabbouleh Salad features protein-packed quinoa, fresh herbs, and vibrant vegetables, making it a perfect dish for meal prep or summer gatherings.
Ingredients
- 2 Cups Cooked Quinoa, chilled and fluffed
- 3 Cups Fresh Flat-Leaf Parsley, finely chopped
- 1/2 Cup Fresh Mint Leaves, finely chopped
- 1 Large English Cucumber, diced small
- 3 Medium Roma Tomatoes, seeded and diced small
- 4 Stalks Green Onions, thinly sliced
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Fresh Lemon Juice
- 1 Clove Garlic, minced (optional)
- Sea Salt & Black Pepper, to taste
Instructions
- Cook quinoa using a 1:2 ratio of quinoa to water. Bring to a boil, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing with a fork.
- Wash and dry parsley and mint thoroughly. Finely mince the herbs and dice the cucumber and tomatoes into small pieces, removing seeds from tomatoes.
- In a large mixing bowl, combine cooled quinoa, chopped parsley, mint, cucumbers, tomatoes, and green onions.
- In a separate bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour over the salad and toss gently.
- Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Ensure herbs are completely dry to prevent sogginess. Let the salad sit to allow flavors to meld.