Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Greek Recipes, Greek Salad Recipes, Greek Vegetarian Recipes
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

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

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.

Editor's Note

Look for quinoa in the cereal, rice or organic food aisle.

Nutrition 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.

Originally published as Quinoa Tabbouleh Salad in Simple & Delicious June/July 2015

Reviews

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Average Rating:

dublinlab

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
kimspacc

Feb 13, 2016

Very good!
chris_giles18

Dec 6, 2015

Delicious, will definitely make again.
TKCloughfam

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