Quinoa tabbouleh is a healthy and hearty modern twist on the traditional tabouleh salad with quinoa instead of bulgar.
This post was originally a guest post for my friend Shaina over at Take a Bite Out of Boca. I love this recipe so much that I’m syndicating it on my blog as well!
The garden has been exploding with mint and parsley. Years ago I used to think I had a black thumb, but my beautiful herbs are proving me well.
One of my very, very first recipes on the blog was a more traditional taboulleh. If you dare go to this old recipe, don’t run away from the overly bright- I need sunglasses before I go blind-photo. We all come from humble beginnings, and this was certainly the beginning of my food photography.
Quinoa Tabbouleh with Mint and Lemon
- 1 cup quinoa
- 2 cups water
- ½ cup olive oil + more for drizzling
- 1 lemon zested and juiced
- Salt and pepper to taste
- 1 bunch of parsley chopped
- 4-5 sprigs of fresh mint chopped
- 2-3 medium tomatoes seeded and chopped
- Begin by cooking the quinoa. Bring 2 cups of water or vegetable stock to a boil and pour in quinoa. Lower the heat to a simmer and place a lid on the pot and continue cooking for about 15 minutes, or until all liquid is absorbed.
- When done, fluff the quinoa with a fork and allow the quinoa to cool to room temperature.
- While the quinoa is cooling, whisk together the olive oil, lemon zest and juice and salt and pepper.
- Bring the salad all together by adding the cooled quinoa, chopped parsley, mint and chopped tomatoes together in a large bowl. Pour dressing over and mix well to combine. Taste for seasoning and adjust as needed.