Quinoa Tabbouleh
A delicious riff on the classic salad - all the same great flavors, but with quinoa as the base instead of bulgur.
Servings: 6 people
Ingredients
- 1 cup quinoa well rinsed
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice about 1 lemon
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 3 green onions (scallions), finely chopped
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup chopped fresh mint leaves
- 1 pint cherry tomatoes halved
- 1 large English cucumber (or 2 medium Persian cucumbers) cut into 1/2-inch pieces
- 3 ounces crumbled feta
- 1 cup Greek or kalamata olives pitted and halved, (20 to 24)
Instructions
- In a medium saucepan combine quinoa and 2 cups of water. Bring to a rolling boil; reduce heat, cover and keep at a low simmer until liquid has evaporated, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Set aside to cool to room temperature. (Recipe note #1)
- Once the quinoa is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover and refrigerate for at least 30 minutes or overnight.
- About 1/2 hour before you plan to serve the salad, remove the quinoa mixture from the refrigerator and toss with a fork. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives (leave out a little bit of the feta, parsley, and mint for garnishing the top), and toss gently to combine. Season to taste with salt and freshly ground black pepper. Serve.
Video
Notes
- If you want to speed the quinoa cooling process, place cooked, fluffed quinoa, in the pan you cooked it in, into an ice bath. Gently fold inside the pan to quickly cool.
Nutrition
Calories: 283kcal | Carbohydrates: 26g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 912mg | Potassium: 482mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1174IU | Vitamin C: 30mg | Calcium: 129mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
