Zesty Quinoa Tabbouleh
This vibrant and refreshing Zesty Quinoa Tabbouleh is a twist on the classic Middle Eastern dish, utilizing quinoa for a protein-rich base. It's loaded with fresh vegetables, herbs, and a zesty lemon dressing that makes it perfect as a side or a light meal.
Equipment
- 1 large pot
- 1 bowl
- 1 whisk
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup finely chopped parsley
- ½ cup finely chopped mint leaves
- ½ cup diced cherry tomatoes
- ½ cup diced cucumber
- ¼ cup finely chopped red onion
- ¼ cup lemon juice
- ¼ cup olive oil
- to taste none salt
- to taste none pepper
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- In a large pot, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes, until the water is absorbed and the quinoa is fluffy.
- Once cooked, remove the quinoa from heat and allow it to cool. Fluff it with a fork to separate the grains.
- While the quinoa cools, prepare your vegetables and herbs by finely chopping the parsley, mint, cherry tomatoes, cucumber, and red onion.
- In a large bowl, combine the cooled quinoa, chopped parsley, mint, tomatoes, cucumber, and red onion.
- In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a zesty dressing.
- Pour the dressing over the quinoa and vegetable mixture. Gently toss everything together until well combined and coated with the dressing.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve chilled or at room temperature, and enjoy your Zesty Quinoa Tabbouleh!
Notes
Serve chilled or at room temperature.
This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize with additional ingredients like bell peppers or chickpeas for added nutrition.