Quinoa Tabbouleh Recipe

Name: Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa (red or white), rinsed; 1/2 cup freshly squeezed lemon juice; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; A pinch of freshly grated nutmeg; 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*; 1/2 cup finely chopped fresh mint leaves; 1 pint cherry tomatoes, quartered; 1 English cucumber, diced; Small handful jarred peppadew peppers or roasted red peppers, finely chopped

Servings: persons

1/2 cup quinoa (red or white), rinsed
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg
3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English cucumber, diced
Small handful jarred peppadew peppers or roasted red peppers, finely chopped

1
*Cook's Note: I chop the parsley and the mint by hand.
2
You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.
3
Bring 1 cup of water to a boil in a small saucepan.
4
Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
5
Pour the quinoa into the boiling water, taking care that the pot doesn't boil over!
6
Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.
7
Remove it from the heat and allow to cool.
8
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
9
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl.
10
Pour the dressing over the salad and toss to coat.
11
Taste for seasoning, and let sit for about 5 minutes before you serve.
12
(This tastes even better the next day!)
13
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup quinoa (red or white), rinsed, 1/2 cup freshly squeezed lemon juice, 1/4 cup extra-virgin olive oil, Kosher salt and freshly ground pepper, and more.

Yes, 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.

Quinoa Tabbouleh

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