This take on the traditional Middle Eastern tabbouleh incorporates quinoa, a highly nutritious grain, replacing bulgur wheat to cater to gluten-free diets and add an extra protein punch. The result is a refreshing, light, and protein-rich salad that’s perfect for warm weather or as a side dish to complement any meal.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups fresh parsley, finely chopped
- 1 cup fresh mint leaves, finely chopped
- 1 cup cherry tomatoes, quartered
- 1/2 English cucumber, diced
- 1/4 red onion, finely diced
- 1/4 cup extra-virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Instructions:
- Rinse quinoa thoroughly and cook in 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine cooled quinoa, parsley, mint, tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Enjoy your fresh, healthy, and gluten-free Vegetarian Quinoa Tabbouleh!