Quinoa Tabbouleh

5 from 1 vote

You will love this quinoa tabbouleh recipe for a different version of traditional tabbouleh salad. This quinoa tabbouleh tastes fresh and nutty with a tangy lemon dressing. And it only takes 15 minutes to prepare!

Prep Time5

Cook Time15

Course: Salad, sides

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 59kcal

Author: Kathy Carmichael

Ingredients

Quinoa

1 ½ cups red quinoa or quinoa of choice.
2 cups water
½ teaspoon salt

Tabbouleh Salad Ingredients

¾ cup fresh parsley, chopped
¾ cup fresh mint, chopped
1 ½ cups English cucumbers, cut in half, then sliced into quarters (bite-sized pieces).
1 ½ cups grape tomatoes cut in halves
½ cup Kalamata olives, chopped
1 bunch green onions, sliced thin
½ cup tofu feta cheese (optional)

Dressing

1 lemon, juiced and zested
¼ cup red wine vinegar
2 Tablespoons maple syrup
1 teaspoon salt
1 teaspoon fresh ground pepper
¼ teaspoon red pepper flakes (optional)

Instructions

Cooking Quinoa

Combine water, salt and quinoa into a sauce pan.
Bring contents of the pan to a boil, cover, and reduce to simer.
Cook for 15 minutes.
Remove from the heat source and keep the pan covered for an additoanl 5 minutes.
Allow the quinoa to cool completely, or to expedite the process, transfer the cooked quinoa to a refrigerator to cool.

Preparing the Salad Ingredients

Cut all the vegetables.
In a small bowl, combine the lemon juice, lemon zest, red wine vinegar, salt and pepper, and red pepper flakes (optional). Whisk together.
Place the cold quinoa into a large bowl.
Add all the salad ingredients.
Pour the dressing over the top.
Toss to combine.
Add some tofu feta cheese (optonal)

Video

Notes

Make the quinoa ahead of time, so it has time to cool in the refrigerator.
Use English or Persian cucumbers, which contain fewer seeds to prevent a soggy salad.
Grape tomatoes also have fewer seeds, which again helps to keep the salad fresher longer.
Add tofu feta cheese for an extra protein addition to the salad.
Or, try adding a can of chickpeas, which also goes very well with the flavors in teh salad.
The salad will last, dressed, in the refrigerator for up to 5 days.

Nutrition