Quinoa tabbouleh is a healthy and modern twist on the traditional tabbouleh salad with parsley, mint and a light dressing of olive oil and lemon juice.
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 tabbouleh. 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.
Tabbouleh Salad is a delicious, hearty and fresh salad that is traditionally made with bulgar, chopped parsley and tomatoes. A simple dressing of olive oil and lemon juice is tossed with everything for added brightness. I love using quinoa, one, because I always have it in my pantry and it offers a different layer of flavor and nuttiness.
What to serve with Quinoa Tabbouleh Salad
Tabbouleh is a fabulous accompaniment to grilled meats such as grilled kofta with eggplant or homemade falafel stuffed in a pita! And a spoonful of tabbouleh with smoky baba ghanoush is one of my favorite bites ever!
Quinoa Tabbouleh with Mint and Lemon
LittleFerraroKitchen.com
Ingredients
- 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
Instructions
- 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.
Irena says
I got rave reviews when I made this recipe for the first time. I plan to make it as often as possible.
Samantha Ferraro says
Wonderful Irena. So many variations of this recipe too. Were adding seasonal veggies to it this evening. Happy Friday, Samantha.
Francesca says
I <3 taboulleh - haven't thought about making it in ages! Thanks for the inspiration 🙂