Lemon Tri-Color Quinoa Tabbouleh Recipe

Name: Lemon Tri-Color Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tri-color quinoa; 1 1/2 cups water; 1/2 bunch watercress or other green (like parsley or cilantro); 1/2 bunch mint; 6-8 mini red, yellow orange peppers, diced (or use 1/2 each of red, yellow, orange bell peppers); 1/2 cup heirloom cherry tomatoes, diced; 1 cucumber, seeded and diced; 1/4 cup flavored olive oil ( I used a harissa flavored one); 1/4 cup neutral oil; 1/4 cup orange champagne vinegar (I used the one from trader joes); 1 lemon, juiced; kosher salt and fresh cracked pepper, to taste.

Servings: persons

1 cup tri-color quinoa
1 1/2 cups water
1/2 bunch watercress or other green (like parsley or cilantro)
1/2 bunch mint
6-8 mini red, yellow orange peppers, diced (or use 1/2 each of red, yellow, orange bell peppers)
1/2 cup heirloom cherry tomatoes, diced
1 cucumber, seeded and diced
1/4 cup flavored olive oil ( I used a harissa flavored one)
1/4 cup neutral oil
1/4 cup orange champagne vinegar (I used the one from trader joes)
1 lemon, juiced
kosher salt and fresh cracked pepper, to taste.

1
Boil quinoa in 1 1/2 c. of salted water...turn down immediately to a low simmer, cover and cook 10 minutes. Take off heat, let stand 5 minutes. You can then chill grains overnight. If prepping for the next day, wait to add dressing before using, or bring an additional amount to add.
2
Add diced veggies and herbs. Original tabbouleh calls for flat leafed parsley but i like the peppery flavor of watercress and the zing of mint.
3
Mix together oils and vinegar with lemon juice and salt and pepper with a whisk. If you want a bit of sweetness, but don't have an orange muscat champagne vinegar...add 1 T. orange marmalade or honey and 1 T. OJ to 1/4 c. vinegar.
4
Serve with baked pita chips or torn pieces of warm pita bread.
5
This salad is great for vegans, vegetarians and those with gluten sensitivites...if you want to make it more of a main dish salad, add some roasted chicken or fish (or for those vegan/vegetarian friends, grilled tempeh)

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup tri-color quinoa, 1 1/2 cups water, 1/2 bunch watercress or other green (like parsley or cilantro), 1/2 bunch mint, and more.

Yes, Lemon Tri-Color Quinoa Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemon Tri-Color Quinoa Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions