Quinoa Tabbouleh
This fresh Middle Eastern-inspired salad swaps the traditional bulgur for protein-rich quinoa, tossed with loads of parsley, mint, tomato, and lemon. It is bright, herby, and naturally gluten-free. Perfect as a light lunch or a side that holds up well for meal prep.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 2 cups cooked quinoa
- 2 large bunches parsley
- 1 small bunch mint
- 3 tomatoes
- to dress lemon and olive oil
Instructions
- Cook the quinoa and spread it out to cool completely.
- Finely chop the parsley and mint.
- Dice the tomatoes small and finely chop a little onion.
- Combine the cooled quinoa, herbs, tomato, and onion in a bowl.
- Dress generously with lemon juice, olive oil, and salt.
- Toss well and let it sit 10 minutes for the flavors to meld before serving.
💡 Chef's tip
Use far more parsley than feels reasonable, since tabbouleh is meant to be an herb salad with grains, not the other way around.
Letting the cooked quinoa cool completely before mixing keeps the salad from going soggy and stops the fresh herbs from wilting on contact.
Nutrition (per serving)
- Calories: 220 kcal
- Protein: 7 g
- Carbs: 30 g
- Fat: 9 g
