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Epicurious

Quinoa Tabbouleh

4.8

(147)

A bowl of quinoa tabbouleh.
Quinoa TabboulehJason Lowe

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 cup quinoa, rinsed well
½ teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
½ cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
1 pint cherry tomatoes, halved
⅔ cup chopped flat-leaf parsley
½ cup chopped fresh mint
2 scallions, thinly sliced

Preparation

  1. Step 1

    Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

    Step 2

    Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

    Step 3

    Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in ¼ cup dressing.

    Step 4

    Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

    Do Ahead: Quinoa can be made one day ahead. Prepare through Step 3, then cover bowl with plastic wrap and keep chilled. Cover remaining dressing and keep separately; chill. When ready to serve, finish with Step 4.

TagsBon AppétitTabboulehSaladMiddle EasternQuinoaRice & GrainsCucumberVegetableCherry TomatoTomatoParsleyHerbs & SpicesMintSideMainLunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasyWeeknight MealsSimmerSummer

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