A variation of the lemony Middle Eastern tabbouleh salad made with quinoa grain instead of bulgur wheat. Quinoa is mixed with diced tomatoes, cucumber, red onion, fresh parsley leaf and mint; then lightly dressed in a lemon-olive oil dressing.
Tabbouleh Quinoa Salad
Ingredients Makes: 5 servings Time: 1 hour
1/2 cup dry quinoa
1 cup fresh parsley, de-stemmed and finely chopped
3/4 cup fresh mint, de-stemmed and separated
3 medium tomatoes, seeded and finely chopped
1 large cucumber, peeled, seeded and finely chopped
1/4 cup red onion, finely chopped
1 medium garlic clove, minced (optional)
1/4 cup lemon juice
3 Tbsp extra-virgin olive oil
1/4 tsp sea salt, or more to taste
pinch of black pepper, or more to taste
Prepare quinoa. Using a mesh metal strainer, rinse the quinoa grains until the water runs clear. Transfer the quinoa to a small sauce-pot along with 1 cup of water and 1/5 teaspoon of sea salt. Heat the water up over medium-high heat until it reaches a light boil, then reduce the heat to a gentle simmer. Cook until the quinoa has absorbed all of the water and the grain is cooked through, about 10 to 15 minutes.
There may be a little water left in the pot which is fine, remove the cooked quinoa from the heat source and cover with a lid and let stand for about 5 minutes. This will guarantee all the grains are evenly cooked through. After 5 minutes, drain any remaining liquid from the quinoa using a mesh strainer and set aside to cool.
Prepare vegetable and herb ingredients. Clean and shake dry the parsley, then remove the stems. Roughly chop up the parsley leaf then transfer it to a large bowl. De-stem the mint leaf and then separate the individual leaves. Large mint leaves can be further split in half; then transfer the mint leaf to the large bowl.
Quarter the tomatoes and then remove the seeds by pushing them out with your thumb or a finger. Finely chop the tomatoes into 1/2-inch pieces and transfer the bowl. Peel the cucumber, cut in half lengthwise and also remove the seeds using a small spoon. Finely chop the cucumber into 1/2-inch pieces and then transfer to the bowl. Finely chop the red onion and mince the garlic clove and also transfer to the bowl.
Stir quinoa into prepared vegetable mixture. The quinoa should have cooled, fluff it up with a fork and then add it to the large bowl of vegetables and herb. Gently toss the ingredients until they are evenly combined.
Stir dressing into combined salad ingredients. Pour over the salad mixture the lemon juice, olive oil, salt and pepper then gently toss the salad until it is well mixed. Chill the salad in the fridge for at least 30 minutes before serving. The salad keeps well in the fridge for a few days. Enjoy!
Recipe shared by: J. Marshall
Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
Recipe Archive – View all of our delicious healthful recipes.
Home – Go to top of the home page.
~Eat Well, Live Well, Be Well~