Quinoa Tabbouleh

5 from 1 vote

Quinoa Tabbouleh is a traditional Middle Eastern salad made with quinoa instead of bulgur wheat. Tossed with tomatoes, cucumbers, parsley, mint, and lemon juice, it's a light and refreshing summer salad.

Prep Time10

Cook Time20

Total Time30

Course: Salads

Cuisine: American, Mediterranean

Servings:

Calories: 351kcal

Author: Kelly Bloom

Equipment

Ingredients

2 cup water
1 cup quinoa dry, any color
1 teaspoon salt
2 large lemons juiced
¼ cup extra virgin olive oil
1 teaspoon black pepper fresh ground
1 teaspoon Greek seasoning blend
1 large English cucumber also called Burpless, or Armenian
1 cup mint chopped mint leaves
1 cup parsley flat or ruffled, chopped
1 pint cherry tomatoes or 6 Roma tomatoes, diced
6 green onions sliced thin
5 oz Feta crumbled

US Customary - Metric

Instructions

Pour the water into a medium sauce pan. Add the salt and the dry quinoa.
2 cup water, 1 cup quinoa, 1 teaspoon salt
Cook, covered over medium heat until it starts boiling.
Reduce the heat to medium low and continue to cook for about 12 to 15 minutes, or until the grains are soft and opened.
While the quinoa is cooking, add the lemon juice, olive oil, minced garlic (or garlic powder), black pepper, and Greek seasoning blend to the bowl, and whisk to blend.
PRO TIP: Use a salad dressing cruet or a wide mouth Mason jar. Screw the lid on and shake to blend.
2 large lemons, ¼ cup extra virgin olive oil, 1 teaspoon black pepper, 1 teaspoon Greek seasoning blend
Fill a large bowl with the diced cucumber, chopped mint, chopped parsley, diced tomato, and sliced green onions.
1 large English cucumber, 1 cup mint, 1 cup parsley, 6 green onions, 1 pint cherry tomatoes
Transfer the cooked quinoa from the sauce pan to the bowl of chopped vegetables and stir to combine all ingredients.
Pour the dressing you whisked together earlier over the combined quinoa and diced vegetables and top with the feta crumbles.
5 oz Feta
Stir to combine the dressing and feta into the quinoa and vegetable mixture. Serve immediately, or chill and serve cold.

Notes

Use fresh ingredients. The freshest ingredients will make the best tasting quinoa tabbouleh salad.
Don't overcook the quinoa. Quinoa should be cooked until it is tender, but not mushy.
Make the dressing ahead of time. This will give the flavors time to blend together.
Don't be afraid to experiment. There are many different ways to make Quinoa Tabbouleh. Feel free to add or remove or add ingredients to create your perfect salad.