Quinoa Tabouleh
A fresh, vibrant quinoa tabbouleh featuring herbs, vegetables, and a lemony dressing—perfect for light lunches, picnics, or as a side dish for Mediterranean-inspired meals.
Ingredients
- 1 c. quinoa ⓘ
- 2 c. water ⓘ
- 2 medium tomatoes, cut into 1/2-inch cubes ⓘ
- 6 green onions with tops, finely chopped ⓘ
- 1 medium cucumber, cut into 1/2-inch cubes ⓘ
- 1 small green bell pepper, seeded and cut into 1/2-inch cubes ⓘ
- 1 c. finely chopped fresh parsley ⓘ
- 1/2 c. finely chopped fresh mint ⓘ
- 1/3 c. freshly squeezed lemon juice
- 1/3 c. olive oil ⓘ
- 1 garlic clove, minced ⓘ
- 1 tsp. fine sea salt ⓘ
- 1/8 tsp. cayenne pepper ⓘ
Instructions
- Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
- In a saucepan, combine the rinsed quinoa and water, bring to a boil, then reduce heat to low and simmer covered until quinoa is tender and water is absorbed, about 15 minutes.
- Allow the cooked quinoa to cool to room temperature.
- In a large bowl, combine the cooled quinoa, tomatoes, green onions, cucumber, green bell pepper, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and cayenne pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Adjust seasoning as needed and serve chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
561
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).