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quinoa tabbouleh

(2 RATINGS)
7 Pinches 1 Photo
breezermom avatar
Gulf Breeze, FL
Updated on Apr 16, 2016

A little change to classic tabbouleh, using quinoa instead of bulgur. Great for a vegetarian main or summer side salad.

prep time 20 Min
cook time 15 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 cup extra-virgin olive oil
  • - freshly ground black pepper
  • 1 large english cucumber, cut into 1/4 inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup flat leaf parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 2 - scallions, thinly sliced

How To Make quinoa tabbouleh

  • Step 1
    Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to a oil in a medium saucepan over high heat. Reduce heat to medium-low; cover and simmer until the quinoa is tender, about 10 minutes. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
  • Step 2
    Meanwhile, whisk the lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  • Step 3
    Spread out the quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Add the cucumber, tomatoes, herbs, and scallions to the bowl; toss to coat. Season to taste with salt and pepper. Drizzle with the remaining dressing.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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