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Prep time
10 minutes
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Cook time
5 minutes
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Serves
6
Author Notes
This healthy Quinoa Tabbouleh Salad recipe is delicious, filling, gluten-free and vegan.
—Raneem
Ingredients
- Quinoa
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1 cup
Dry Quinoa (Tri-Color)
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2 cups
Water
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1/4 teaspoon
Salt
- Salad
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2 bunches
Fresh Chopped Parsley
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2
Finely Chopped Tomatoes
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1/2
Finely Chopped Onion
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2 tablespoons
Dried or Fresh Mint
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1 teaspoon
Salt
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1/2 teaspoon
Black Pepper
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1/2 teaspoon
Ground Cumin (optional)
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1/4 cup
Freshly Squeezed Lemon juice
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1/4 cup
Extra Virgin Olive Oil
Directions
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Cook the quinoa: Bring 2 cups of water to a boil over high heat in a medium saucepan. Add the quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer until quinoa is tender, for about 15 minutes. Remove from heat and let stand, covered, for 5 minutes—fluff with a fork. Leave it to cool down completely before adding it to the salad.
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Finely chop the parsley by making a bouquet of them, cut off the stems and then chop them all together using a sharp knife, then chop again until they are minced very well.
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Finely chop the tomatoes and onions, then transfer them to a large salad bowl.
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Add the cooked quinoa, dry or fresh mint, salt, black pepper, ground cumin (optional), freshly squeezed lemon juice, and olive oil. Give it a nice mix, and serve immediately or refrigerate for 3-4 days.
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