Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad is a refreshing and vibrant dish that combines nutty quinoa with fresh parsley, juicy cherry tomatoes, crisp cucumber, and zesty lemon. This healthy salad not only tantalizes your taste buds but also adds a burst of color to any meal. Perfect as a side or main dish, it’s an ideal choice for picnics, barbecues, and gatherings. Easy to prepare and endlessly adaptable, this Quinoa Tabbouleh Salad invites you to embrace the Mediterranean flavors right in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup quinoa
- 1 cup fresh parsley, chopped
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced (peeled if desired)
- ½ red onion, finely chopped
- ½ cup lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine quinoa with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa cooks, chop parsley, cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- Once quinoa has cooled slightly, combine it with the chopped vegetables in a large bowl. Pour dressing over the salad and toss gently.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For added creaminess, consider mixing in diced avocado or chickpeas for extra protein. This salad can be made up to a day ahead; flavors improve as they sit.