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Quinoa Tabbouleh Recipe with Fresh Herbs and Lemon Dressing Recipe

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4.2 from 8 reviews

This vibrant quinoa tabbouleh recipe brings together the fresh flavors of mint, parsley, and tomatoes with fluffy white quinoa, all tossed in a zesty lemon and olive oil dressing. Perfect as a light salad or a refreshing side dish, it embraces the classic Mediterranean ingredients with a healthy, vegan twist.

Ingredients

Quinoa

  • ½ cup quinoa
  • ¾ cup water

Herbs and Vegetables

  • 3 bunches parsley, finely chopped (approx. 3 cups)
  • ¼ cup fresh mint, finely chopped
  • 4 green onions, very finely chopped
  • 2 tomatoes, finely chopped

Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Toast the Quinoa: Heat a small saucepan over medium-high heat. Add the quinoa to the dry pan and toast it, stirring frequently until the quinoa begins to pop, turns a golden brown, and emits a nutty aroma, about 5 minutes.
  2. Cook the Quinoa: Add the water to the toasted quinoa and bring to a boil. Reduce the heat to a simmer and cover the pan. Cook until the quinoa is tender, about 15 minutes. Turn off the heat and let it rest covered for 5 minutes. Then uncover, fluff with a fork, and allow it to cool to room temperature.
  3. Prepare the Dressing: While the quinoa cools, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper in a bowl to create a bright and tangy dressing.
  4. Combine the Salad: In a large mixing bowl, add the finely chopped parsley, mint, green onions, and tomatoes. Add the cooled quinoa and pour the dressing over the top. Gently stir to combine all ingredients thoroughly.
  5. Adjust and Serve: Taste the salad and add more salt or pepper if desired. Serve the tabbouleh at room temperature or chilled according to your preference.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator. They will last for 2–3 days, but note that parsley may retain water and become slightly soggy after the first day.
  • Refresh Before Serving: Stir the salad to redistribute the dressing and adjust seasoning as needed before serving leftover portions.
  • Quinoa Toasting: Toasting the quinoa adds a nutty flavor and enhances its texture, making this step worthwhile.
  • Serving Suggestions: This tabbouleh works wonderfully as a light lunch, picnic dish, or side salad with grilled vegetables or proteins.

Find it online: https://miracooking.com/quinoa-tabbouleh-recipe-with-fresh-herbs-and-lemon-dressing-recipe/