Quinoa Tabbouleh

Total Time Prep: 15 min. + standing Cook: 20 min. + cooling
Yield 8 servings
Test Kitchen Approved
We put a gluten-free twist on a classic Middle Eastern salad by using quinoa instead of bulgur. Our quinoa tabbouleh recipe features a protein-packed superfood, crisp veggies, fresh herbs and an easy lemon vinaigrette.

Ingredients

  • 2 cups water
  • 1 teaspoon sea salt, divided
  • 1 cup quinoa, rinsed
  • 3 cups chopped fresh parsley
  • 1 cup chopped English cucumber
  • 3 plum tomatoes, chopped
  • 8 green onions, chopped
  • 1/4 cup chopped fresh mint
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon coarsely ground pepper

Directions

  1. In a large saucepan, bring water and 1/2 teaspoon sea salt to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
  2. Add parsley, cucumber, tomatoes, green onion and mint. In a small bowl, whisk lemon juice, olive oil, pepper and remaining 1/2 teaspoon sea salt; drizzle over salad and toss to coat. Let stand 30 minutes before serving. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 160 calories, 8g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Tabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Recipe Creator
Community Cook

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