Quinoa Tabbouleh

This refreshing Quinoa Tabbouleh reimagines the classic Middle Eastern salad by swapping bulgur for protein-rich quinoa. Packed with bright lemon juice, extra virgin olive oil, and a generous amount of fresh parsley, mint, and cilantro, this dish offers a crisp, herbaceous flavor profile. The addition of toasted pine nuts adds a delightful crunch, while juicy cherry tomatoes provide a sweet burst of acidity. It is an ideal choice for a light summer lunch, a healthy side dish for grilled meats, or a refreshing component of a picnic spread. Easy to prepare and naturally vegan, this salad tastes best when allowed to chill briefly, letting the flavors meld together beautifully.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 299.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing Quinoa Tabbouleh reimagines the classic Middle Eastern salad by swapping bulgur for protein-rich quinoa. Packed with bright lemon juice, extra virgin olive oil, and a generous amount of fresh parsley, mint, and cilantro, this dish offers a crisp, herbaceous flavor profile. The addition of toasted pine nuts adds a delightful crunch, while juicy cherry tomatoes provide a sweet burst of acidity. It is an ideal choice for a light summer lunch, a healthy side dish for grilled meats, or a refreshing component of a picnic spread. Easy to prepare and naturally vegan, this salad tastes best when allowed to chill briefly, letting the flavors meld together beautifully.

Ingredients

1 cup Quinoa
2 cups Vegetable broth
2 tablespoon Pine nuts
8 cups Cherry tomatoes, halved
2 bunches Green onions, thinly sliced
1/4 cup Fresh parsley, finely chopped
1 tablespoon Fresh mint, finely chopped
1 tablespoon Fresh cilantro, finely chopped
4 tablespoon Fresh lemon juice
2 tablespoon Olive oil
1/4 teaspoon Salt

Directions

1
Rinse the quinoa thoroughly in a fine-mesh sieve under cold water to remove the bitter coating.
2
Place the rinsed quinoa in a large nonstick skillet and toast over medium heat for 3 minutes, stirring occasionally.
3
Add the vegetable broth to the skillet and bring to a boil.
4
Cover the skillet, reduce heat to medium-low, and simmer for 12 minutes until the liquid is absorbed.
5
Remove from heat and let stand for 5 minutes to allow excess steam to escape, then fluff with a fork.
6
While quinoa cooks, toast pine nuts in a small skillet over medium heat for 5 minutes, shaking occasionally until golden and fragrant. Remove from heat immediately.
7
In a large mixing bowl, combine the cooled quinoa, toasted pine nuts, halved cherry tomatoes, sliced green onions, parsley, mint, and cilantro.
8
In a small jar or bowl, whisk together the lemon juice, olive oil, and salt.
9
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
10
Refrigerate for at least 30 minutes to allow flavors to meld, then bring to room temperature before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 299.6kcal

% Daily Value *
Total Fat 26.2g41%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 5.1mg1%
Total Carbohydrate 14.2g5%
Dietary Fiber 2.0g8%
Sugars 1.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the quinoa is completely cooled before mixing with the herbs and tomatoes to prevent wilting.

Toasted pine nuts add a crucial crunch and nutty flavor; do not skip this step. Keep a close eye on them as they burn quickly.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of lemon juice before serving if it dries out.

Feel free to adjust the amount of herbs based on your preference; traditional tabbouleh is very herb-heavy.

Keywords: quinoa, tabbouleh, salad, mediterranean, herbs, parsley, mint, vegan, vegetarian, healthy, lunch, side dish, pine nuts, tomatoes, lemon, fresh, gluten-free, pickle, summer, picnic

Read it online: https://www.chefs-mate.com/recipe/quinoa-tabbouleh-2/