Quinoa Tabbouleh Salad Recipe

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Quinoa Tabbouleh Salad Recipe
Quinoa Tabbouleh Salad Recipe photo by Taste of Home
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Quinoa Tabbouleh Salad Recipe

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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling

Ingredients

  • 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

Directions

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.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Tabbouleh Salad in Simple & Delicious June/July 2015

Nutritional Facts

2/3 cup: 163 calories, 6g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Tabbouleh Salad in Simple & Delicious June/July 2015

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dublinlab User ID: 1682119 267809
Reviewed Jun. 9, 2017

"I used fresh lemon juice, no mint ( l don't like it) and l sprinkles it with feta on the plate when l served, deliciouse and good for you. I will make this again. Janet. VFE"

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kimspacc User ID: 1340117 243748
Reviewed Feb. 13, 2016

"Very good!"

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chris_giles18 User ID: 2108383 238837
Reviewed Dec. 6, 2015

"Delicious, will definitely make again."

MY REVIEW
TKCloughfam User ID: 3077254 225728
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"

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