Quinoa Tabbouleh
If you love classic tabbouleh but want something a little heartier, this quinoa tabbouleh is for you. Packed with fresh parsley, juicy tomatoes, crisp cucumbers, mint, lemon, and a touch of sumac, it’s bright, refreshing, and loaded with flavour.
Ingredients
- ½ cup quinoa rinsed
- ⅔ cup water
- 2 small bunches curly parsley finely chopped
- 3 cups cherry tomatoes
- 1-2 Persian cucumbers finely diced
- 4-5 scallions thinly sliced
- 12 fresh mint leaves finely chopped
- ½-1 tsp dried mint
- ½-1 tsp tsp sumac
- Salt and pepper to taste
- 1–1½ juice fresh lemons adjust to taste
- 2-3 tbsp extra-virgin olive oil
- Romaine leaves for serving
Instructions
- Rinse quinoa under cold water.
- Add quinoa and water to a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Let cool completely.
- Finely chop cherry tomatoes, sprinkle with salt, and let sit in a strainer for 15 minutes. Reserve some of the juices for the dressing.
- Chop parsley, cucumbers, scallions, and mint finely.
- In a large bowl, combine cooled quinoa, parsley, tomatoes, cucumbers, scallions, and mint.
- In a small bowl, whisk lemon juice, reserved tomato juice, dried mint, sumac, salt, and pepper.
- Pour dressing over salad and toss well.
- Drizzle with olive oil and toss again.
- Taste and adjust seasoning.
- Serve with romaine leaves or enjoy as a side.
Notes
Storage
- Fridge: Store in an airtight container for up to 3 days. Stir before serving as juices will settle.
- Best served chilled or at room temperature.
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife