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Quinoa Tabbouleh

Quinoa Tabbouleh

A vibrant, grain-forward twist on the classic Lebanese salad, swapping bulgur for protein-rich quinoa. Loaded with fresh parsley, cucumber, tomato, and a bright lemon-olive oil dressing, this Mediterranean-inspired bowl is hearty enough to serve as a main course and gets even better as it sits.

4 servings · Prep 20 min · Cook 20 min · Total 40 min

Mediterranean · Middle Eastern · Lunch · Salad

Ingredients

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Main

  • 1 cup quinoa rinsed well in a fine-mesh colander
  • 2 cup water
  • 0.25 tsp fine sea salt for cooking quinoa
  • 1.5 cup flat-leaf parsley finely chopped, from about 1 large bunch
  • 1 medium English cucumber seeded and finely diced
  • 2 medium ripe tomatoes seeded and finely diced
  • 0.5 medium red onion finely chopped
  • 0.25 cup fresh mint leaves finely chopped
  • 1 can chickpeas rinsed and drained

Dressing

  • 0.25 cup extra-virgin olive oil
  • 0.25 cup fresh lemon juice from about 2–3 lemons
  • 2 cloves garlic pressed or minced
  • 0.5 tsp fine sea salt plus more
  • 1 pinch freshly ground black pepper

Equipment

  • Stovetop
  • Saucepan
  • Baking Sheet
  • Mixing Bowl
  • Pot
  • Fork
  • Whisk
  • Plates
  • Knife
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Colander

Instructions

  1. Rinse the @[Quinoa] thoroughly in a #[Colander] under ^[cold running water]. Combine it with ~[2 cups] of @[Water] and ~[¼ tsp] @[Fine Sea Salt] in a #[Saucepan]. Bring to a boil ^[over medium-high heat], then reduce to a ^[low simmer], cover, and cook ~[for 15 minutes] until the @[Water] is absorbed and the @[Quinoa] tails have unfurled. Remove from heat and let it steam, covered, ~[for 5 minutes]. Fluff with a fork and spread onto a large plate or #[Baking Sheet] to cool completely.
  2. In a small #[Mixing Bowl], whisk together the @[Extra-Virgin Olive Oil], fresh @[Lemon Juice], minced @[Garlic], ~[½ tsp] @[Fine Sea Salt], and a generous grind of @[Black Pepper] until well combined. Taste and adjust seasoning as needed.
  3. While the @[Quinoa] cools, finely chop the @[Italian Flat-Leaf Parsley] and @[Mint]. Seed and finely dice the @[English Cucumber] and @[Tomato]. Finely chop the @[Red Onion]. If using @[Chickpeas], rinse and drain them well.
  4. Add the cooled @[Quinoa] to a large #[Mixing Bowl]. Add the @[Italian Flat-Leaf Parsley], @[Mint], @[English Cucumber], @[Tomato], @[Red Onion], and @[Chickpeas] (if using). Pour the lemon dressing over everything and toss well to combine. Taste and adjust @[Fine Sea Salt], @[Lemon Juice], or @[Extra-Virgin Olive Oil] as needed.
  5. For best flavor, let the tabbouleh rest at room temperature ~[for at least 10–15 minutes] before serving, or refrigerate ~[for up to 1 hour] to let the flavors meld. Serve chilled or at room temperature.