Quinoa Tabbouleh (Recipe)

Feb 3, 2022

Quinoa Tabbouleh (Recipe)


✅ 1cup quinoa, rinsed well

✅ 2 teaspoon kosher salt plus more

✅ 2 tablespoon fresh lemon juice

✅ 1 garlic clove, minced

✅ 1/2 cup extra-virgin olive oil

✅ Freshly ground black pepper
✅ 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces

✅ 1 pint cherry tomatoes, halved

✅ 2/3 cup chopped flat-leaf parsley

✅ 1/2 cup chopped fresh mint

✅ 2 scallions, thinly sliced


1️⃣ Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2️⃣ Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

3️⃣ Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

4️⃣ Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper.


Servings : 6
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Batch Cooking, CrockPot Cooking, Gluten Free, Weight Loss
Calories: 290kcal

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