Quinoa Tabbouleh
Quinoa Tabbouleh is a refreshing and nutritious twist on the traditional Middle Eastern salad, substituting quinoa for bulgur wheat to create a gluten-free alternative. This dish combines the light, nutty flavor of cooked quinoa with the bright freshness of chopped parsley, mint, tomatoes, and cucumber. It's dressed in a zesty mixture of lemon juice and olive oil, often with a hint of garlic, which enhances the overall taste. Quinoa Tabbouleh is a versatile side or main dish that's not only packed with protein and fiber but also embodies a harmony of textures and flavors that are both satisfying and invigorating. It's a perfect choice for health-conscious individuals or anyone looking for a light yet fulfilling meal.
Equipment
- 1 large bowl
Ingredients
- 1 cup quinoa rinsed well
- 1/2 tsp. kosher salt maybe more based on taste
- 2 tablespoon fresh lemon juice
- 1 garlic clove minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- Cucumber 1, English hothouse
- 1 pint cherry tomatoes halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions thinly sliced
Instructions
- Allow quinoa to cook in 1 1/4 cups water with salt. Allow to boil over the high heat then reduce the heat to low, cover, then simmer for about 10 minutes or until quinoa is tender.
- Switch off the heat then allow to stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk your garlic and lemon juice in a small bowl. Then whisk in your olive oil gradually. Season with pepper and salt to taste.
- Transfer your quinoa to a large rimmed baking sheet, spread into a thin sheet then let cool. Transfer to a large bowl; mix in 1/4 cup dressing.
- Add scallions, herbs, tomatoes and cucumber to bowl with quinoa; toss to coat. Season to taste with salt and pepper.
- Drizzle remaining dressing over.
- Enjoy!