Description
Tabbouleh or tabouli salad is a super fresh herby and healthy salad from the Middle East. This tabbouleh recipe with quinoa is so flavorful and easy to make + it's naturally vegan!
Ingredients
Units
Scale
- 1/2 cup quinoa, uncooked, 85g
- 3/4 cup water, 180ml
- 1/4 tsp salt
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice, About 1/2 lemon
- 1/4 cup olive oil, 60ml
- salt and pepper, to taste
- 1/2 cucumber, cubed
- 1 cup cherry tomatoes, or other small tomatoes, cut in half
- 2 scallions, chopped or sliced. May also use yellow onion. 1/2 cup
- 1 cup mint leaves, finely chopped, 20g. Measured before chopped, but more is also fine.
- 1 cup parsley, finely chopped, 25g. Measured before chopped, but more is also fine.
Instructions
- It’s important to rinse the quinoa well before continuing with the recipe. Rinse it in boiling water.
- Boil water in a medium sized saucepan. Add quinoa and salt and reduce temperature to let it simmer, covered, for 15 minutes, or until all liquid has absorbed and the quinoa is puffed up. Remember that quinoa quadruples in size once cooked. Remove from the heat and let it rest, covered, for 5 more minutes. Fluff it with a fork.
- Spread the quinoa out on a large parchment paper or plate, let it cool.
- Whisk together lemon juice and garlic in a small bowl. Gradually whisk in olive oil so it won’t separate. Season the dressing with salt and pepper.
- Once quinoa has cooled, add it to a a large bowl and whisk in half of the dressing. Add the chopped vegetables, mix in the rest of the dressing, season with salt and pepper.
- If you want more cucumber; add more cucumber, if you want more tomatoes; add more tomatoes. This is just a base, and adjust after your own preferences. Enjoy with chicken shawarma or crispy falafel!
Notes
Tabbouleh usually has finely chopped vegetables, but I find that I like the chunks from the tomatoes and cucumber. You may chop them however you like. Tabbouleh or tabouli salad doesn’t necessarily need to be served with Middle Eastern food. It is a citrusy, herby and fresh quinoa salad that works with almost anything!
- Prep Time: 10 minutes
- Cooling quinoa: 30 minutes
- Cook Time: 15 minutes
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 grams
- Calories: 110
- Sugar: 1.1
- Sodium: 85
- Fat: 7.2
- Saturated Fat: 1.1
- Unsaturated Fat: 0
- Carbohydrates: 10.3
- Fiber: 2.3
- Protein: 2.5
- Cholesterol: 0