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tabbouleh with toasted quinoa

(3 ratings)
Recipe by
Daily Inspiration S
Somewhere, TX

Tabbouleh is generally made with bulgur wheat, but the quinoa is a nice change of pace. Taste and adjust seasonings before serving the salad.

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For tabbouleh with toasted quinoa

  • 1 1/2 c
  • 1 3/4 tsp
    fine sea salt, divided
  • 1/3 c
    olive oil
  • 3/4 c
    fresh lemon juice (approx. 4 small lemons)
  • 2 clove
    garlic, minced (approx 2 tsp)
  • 1/2 tsp
    freshly ground black pepper
  • 2 c
    diced tomatoes or quartered cherry tomatoes
  • 1 1/2 c
    chopped parsley
  • 3
    persian cucumbers, unpeeled (or can use an english cucumber)
  • 4
    green onions, thinly sliced (approx. 1 cup)
  • 1/2 c
    fresh mint leaves, chopped

How To Make tabbouleh with toasted quinoa

  • 1
    Rinse quinoa in a strainer under cool water. Drain well.
  • 2
    Heat a large skillet over medium heat and toast quino for approximately 10 minutes or until all the moisture evaporates - stir constantly with a wooden spoon. Quinoa should be fragrant and golden.
  • 3
    Bring 2 1/2 cups water to a boil in a saucepan. Add 1/4 tsp. salt - then add quinoa. Return to a boil, reduce heat to medium-low and cover the pan. Simmer approx. 20 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and place quinoa in a large wide bowl to cool
  • 4
    Whisk together oil, lemon juice, garlic, pepper and remaining 1 1/2 tsp. salt. set aside. Place tomatoes, parsley, cucumbers, green onions and mint into the cooled quinoa.
  • 5
    Pour dressing over the top and toss to coat. Serve at room temperature or cover and refrigerate until ready to serve.