Description
Middle Eastern Quinoa Tabbouleh is a vibrant and nutritious salad that combines the traditional flavors of tabbouleh with the wholesome goodness of quinoa. This modern twist replaces bulgur wheat with protein-rich quinoa, making it gluten-free and perfect for health-conscious eaters. Packed with fresh parsley, juicy tomatoes, crisp cucumbers, and fragrant mint, this dish is tossed in a zesty dressing of lemon juice and extra virgin olive oil. Whether enjoyed as a refreshing side at summer barbecues or as a light lunch option, Middle Eastern Quinoa Tabbouleh offers a delightful explosion of flavors in every bite. Serve it chilled or at room temperature for an ideal addition to any meal.
Ingredients
- 1 cup quinoa (rinsed)
- 1 cup fresh parsley (chopped)
- ½ cup fresh mint (chopped)
- 1 cup tomatoes (diced)
- 1 cucumber (diced)
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the quinoa by combining rinsed quinoa with 2 cups of water in a pot. Bring to a boil, then simmer covered for about 15 minutes until fluffy. Let cool.
- While cooling, chop parsley, mint, tomatoes, and cucumber into small pieces.
- In a large bowl, mix cooled quinoa with chopped vegetables.
- Whisk together lemon juice and olive oil; pour over the salad mixture.
- Season with salt and pepper to taste; toss gently to combine.
- Allow flavors to meld for at least ten minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Use fresh herbs for optimal flavor; avoid dried alternatives. Chill the salad for at least 30 minutes to enhance flavor melding. For added protein, consider incorporating chickpeas or grilled chicken.