Description
A refreshing and healthy Quinoa Tabbouleh salad combining fluffy quinoa with fresh herbs, cucumbers, and tomatoes, all tossed in a zesty lemon and garlic olive oil dressing. Perfect as a light side dish or a nutritious main course, this recipe offers vibrant flavors and a satisfying texture.
Ingredients
Quinoa
- 1 cup quinoa (rinsed well and drained)
- ½ teaspoon kosher salt
- 2 cups water
Dressing
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Salad
- 1 large English hothouse cucumber (or 2 Persian cucumbers, cut into ¼-inch pieces)
- 1 ½ cups cherry tomatoes (halved)
- 1 cup curly parsley (chopped)
- ½ cup mint (thinly sliced)
- ¼ cup red onion (minced)
- ¼ cup green onions (thinly sliced)
- Zest of 1 lemon
Instructions
- Cook the Quinoa: Bring quinoa, salt, and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff with a fork, then transfer to a large bowl and refrigerate to cool.
- Prepare the Dressing: While quinoa is cooling, whisk lemon juice and minced garlic in a small bowl. Gradually whisk in olive oil until a smooth emulsion forms. Season to taste with salt and pepper.
- Combine Salad Ingredients: Add the diced cucumber, halved cherry tomatoes, chopped parsley, sliced mint, minced red onion, sliced green onions, and lemon zest to the bowl with the cooled quinoa. Stir gently to combine.
- Toss with Dressing: Gradually drizzle and toss the salad with the lemon garlic olive oil dressing until evenly coated. Adjust seasoning with salt and pepper as desired. Serve chilled or at room temperature.
Notes
- Rinsing quinoa thoroughly before cooking removes its natural bitterness.
- Allowing the quinoa to cool completely before mixing ensures the herbs and vegetables remain fresh and crisp.
- For a gluten-free option, ensure that kosher salt and all spices used are certified gluten-free.
- This salad can be made a few hours ahead for enhanced flavor, stored in the refrigerator.
- Add chopped nuts or feta cheese for extra texture and flavor if desired.
