25 mintime
Easydifficulty
4Servings
—Rating
Quinoa Tabbouleh
60% authentic · Fusion
A modern, gluten-free twist on tabbouleh, substituting bulgur wheat with quinoa for a protein-rich and nutritious salad.
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Ingredients
- Quinoa1 cup
- Water or vegetable broth2 cups
- Fresh parsley, finely chopped3 cups
- Fresh mint, finely chopped1 cup
- Tomatoes, finely diced1.5 medium
- Cucumber, finely diced1/2 medium
- Lemon juice3 tablespoons
- Extra virgin olive oil3 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the quinoa thoroughly. Cook quinoa in water or broth according to package directions until tender and liquid is absorbed. Let cool slightly.
- 2
In a large bowl, combine the finely chopped parsley, mint, diced tomatoes, and diced cucumber.
- 3
Add the cooked and slightly cooled quinoa to the bowl.
- 4
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 5
Pour the dressing over the quinoa mixture and toss gently to combine.
- 6
Allow to sit for 10-15 minutes before serving.
