Name: Quinoa Tabbouleh Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Salad; 1 cup dry quinoa, rinsed well; 2 cups water (or low-sodium vegetable broth); 1 ½ cups parsley, finely chopped (packed); ½ cup fresh mint, finely chopped (optional but recommended); 1 cup cucumber, finely diced; 1 cup tomatoes, finely diced (or halved cherry tomatoes); ⅓ cup red onion, finely diced; ¼ cup green onions, sliced optional); Dressing; ¼ cup extra-virgin olive oil; ¼ cup fresh lemon juice (about 2 lemons); 1 clove garlic, minced (or ½ tsp garlic powder); ¾ tsp kosher salt (adjust to taste); ¼ tsp black pepper; Optional: ½ tsp ground cumin or sumac for extra flavor

Ingredients

Salad

1 cup dry quinoa, rinsed well

2 cups water (or low-sodium vegetable broth)

1 1/2 cups parsley, finely chopped (packed)

1/2 cup fresh mint, finely chopped (optional but recommended)

1 cup cucumber, finely diced

1 cup tomatoes, finely diced (or halved cherry tomatoes)

1/3 cup red onion, finely diced

1/4 cup green onions, sliced optional)

Dressing

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1 clove garlic, minced (or 1/2 tsp garlic powder)

3/4 tsp kosher salt (adjust to taste)

1/4 tsp black pepper

Optional: 1/2 tsp ground cumin or sumac for extra flavor

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Instructions

Cook the quinoa:
Add rinsed quinoa and water to a saucepan. Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand 5 minutes.

Fluff & cool:
Fluff quinoa with a fork and spread on a plate or tray to cool (cooling helps keep the herbs crisp).

Chop the veggies & herbs:
Finely chop parsley and mint; dice cucumber, tomatoes, and red onion.

Make the dressing:
Whisk olive oil, lemon juice, garlic, salt, pepper, and optional spices in a small bowl.

Combine:
In a large bowl, mix cooled quinoa with veggies and herbs. Pour dressing over and toss well.

Taste & rest:
Adjust salt/lemon as needed. Let sit 10–15 minutes for flavors to meld before serving.

Notes

Cooking Tips

Rinse quinoa well to remove bitterness (saponins).
Cool quinoa before mixing so the herbs stay vibrant and don’t wilt.
Use firm tomatoes (Roma or cherry) to avoid a watery salad.
Chop herbs finely—tabbouleh is all about the herbs!
Meal-prep tip: Keep dressing separate until serving for the freshest texture.

Variations

Add chickpeas: Stir in 1 cup rinsed chickpeas for extra protein.
Mediterranean twist: Add ½ cup crumbled feta and ⅓ cup sliced olives.
Gluten-free classic: This is naturally gluten-free (quinoa replaces bulgur).
Spicy kick: Add a pinch of red pepper flakes or a minced jalapeño.
More crunch: Toss in diced bell pepper or shredded romaine right before serving.
Lemon-forward: Add 1 tsp lemon zest to the dressing for extra brightness.

Author: Emma
Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 300mg
Fat: 10g
Carbohydrates: 26g
Fiber: 4g
Protein: 6g