Quinoa Tabbouleh
Treat yourself to this Quinoa Tabbouleh with a twist! This vibrant salad, made with quinoa, fresh parsley, juicy tomatoes, and a zesty dressing, is perfect as a side dish or light meal. Packed with fresh flavours, it’s a refreshing, healthy choice for any occasion.
Ingredients
- 1/3 cup quinoa
- 2 small bunches curly parsley finely chopped
- 3 cups cherry tomatoes finely chopped
- 1-2 Persian cucumbers finely chopped
- 4-5 scallions finely chopped
- 12 fresh mint leaves finely chopped
- ½-1 tsp dried mint to taste
- ½ tsp sumac
- Salt and pepper to taste
- 1½ lemons start with 1 and go from there
- Romaine leaves as boats or for wrapping
- Olive oil
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2/3 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
- Dice the tomatoes very small, sprinkle with a bit of salt, and let them sit in a strainer for 15 minutes. Drain off half of the excess juices and save the remaining half.
- Finely chopped the scallions, cucumbers, and fresh mint leaves.
- Remove the parsley leaves from the stems and finely chop them.
- In a large bowl, combine the cooled quinoa, chopped parsley, tomatoes, cucumbers, scallions, and fresh mint leaves.
- In a small bowl, mix together the lemon juice, leftover tomato juice, dried mint, sumac, salt, and pepper.
- Pour the lemon juice mixture over the salad and toss everything together until well combined.
- Drizzle with olive oil and toss again.
- Serve the Tabbouleh with romaine leaves for wrapping or as a side dish.
- Enjoy!
Notes
- Storage: Store leftover Quinoa Tabbouleh in an airtight container in the refrigerator for up to 5 days.
- It’s best to consume the leftovers within 2-3 days for the best quality and flavour. After that, the salad may lose some of its texture and freshness.
- Quinoa Tabbouleh is a perfect side dish for grilled meats, falafel, or hummus.
- You can also serve it as a light, healthy lunch or a refreshing topping for bowls and wraps.
- You can make this dish a few hours in advance to allow the flavours to meld together, but be sure to store the dressing separately if you plan on making it too far ahead to keep everything fresh.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
One response to “Quinoa Tabbouleh”
This was really good, never thought of using quinoa.