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A vibrant bowl of Quinoa Tabbouleh with fresh parsley, mint, tomatoes, and cucumber

Quinoa Tabbouleh

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 1 cup uncooked white quinoa
  • 2 cups wate r
  • 1/2 teaspoon sea salt
  • 2 cups finely chopped flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • 1.5 cups diced vine-ripened tomatoes
  • 1 cup finely diced English cucumber
  • 1/2 cup thinly sliced green onions
  • 1/3 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Rinse quinoa under cold water in a fine-mesh sieve until water runs clear.
  2. Combine quinoa, water, and 1/2 teaspoon sea salt in a medium saucepan and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
  4. Remove from heat and let stand covered for 5 minutes; fluff with a fork and spread on a tray to cool completely.
  5. In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions.
  6. In a separate small bowl, whisk olive oil, lemon juice, kosher salt, and black pepper until emulsified.
  7. Pour dressing over the quinoa mixture and toss thoroughly to ensure even distribution.
  8. Refrigerate for at least 30 minutes to allow the quinoa to absorb the dressing flavors before serving.