In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
Featured In: 20 Quinoa Recipes
- 2 cups water
- 1 cup quinoa, rinsed
- 3/4 cup packed fresh parsley sprigs, stems removed
- 1/3 cup fresh mint leaves
- 1/4 cup coarsely chopped red onion
- 1 garlic clove, minced
- 1 cup grape tomatoes
- 1/2 English cucumber, cut into 1-inch pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground allspice
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
- Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.
- In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving. Yield: 6 servings.
Originally published as Quinoa Tabbouleh Salad in Simple & Delicious June/July 2015
Reviews for Quinoa Tabbouleh Salad
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Reviewed Feb. 13, 2016
Reviewed Dec. 6, 2015
"Delicious, will definitely make again."
Reviewed May. 1, 2015
"This was wonderful.. It will be a stable during the summer. I didn't put the mint in it but I did use the fresh parsley. So yummy and refreshing"