Here’s a fresh and nutritious Quinoa Tabouli Salad recipe that’s a twist on the classic! Instead of bulgur wheat, quinoa is used for a gluten-free option, but it still captures the bright, herby flavors that make tabouli so delicious.
Yield: 4 Servings
Ingredients:
- 1 cup quinoa (rinsed)
- 2 cups water (for cooking quinoa)
- 1 English cucumber, diced
- 2 medium tomatoes, diced
- 1/4 cup finely chopped red onion
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine vinegar (optional, for extra tang)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Extra lemon wedges (for serving)
Instructions:
1. Cook the Quinoa:
- In a medium saucepan, combine the quinoa and water. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and let the quinoa simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork to separate the grains. Let the quinoa cool to room temperature or chill it in the fridge for quicker prep.
2. Prepare the Vegetables and Herbs:
- While the quinoa is cooling, chop the cucumber, tomatoes, red onion, parsley, and mint.
- Make sure to remove excess water from the cucumber by gently squeezing it or patting it with a paper towel. This will help prevent the salad from becoming too watery.
3. Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar (if using), red pepper flakes (if using), salt, and pepper. Adjust the seasoning to taste.
4. Combine the Salad:
- In a large bowl, combine the cooled quinoa with the diced cucumber, tomatoes, red onion, parsley, and mint.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust the seasoning if needed.
5. Chill and Serve:
- For the best flavor, let the tabouli chill in the fridge for 30 minutes to allow the flavors to meld.
- Serve cold with extra lemon wedges on the side for squeezing.
Tips:
- Add-Ins: Feel free to add other ingredients like roasted red peppers, olives, or chickpeas for extra flavor and texture.
- Cucumber: If you prefer a more crunchy cucumber, leave the skin on. If you want a milder taste, peel it before dicing.
- Meal Prep: This salad is great for meal prep! It keeps well in the fridge for up to 3 days. The flavors actually get better as it sits.
This Quinoa Tabouli Salad is fresh, light, and perfect as a side dish, lunch, or even as a topping for a grain bowl. Enjoy the burst of flavors and textures!
