Herbed Quinoa Tabbouleh

This protein-rich take on traditional tabbouleh uses fluffy quinoa instead of bulgur, making it naturally gluten-free while maintaining all the fresh, bright flavors of the classic Middle Eastern salad.

Ingredients

  • 1 cup Tricolor Quinoa
  • 2 cups water
  • 1/2 teaspoon Redmond Real Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons Chives
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Rinse quinoa in a fine mesh strainer until water runs clear. In a saucepan, bring water and 1/4 teaspoon salt to a boil.
  2. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
  3. Let quinoa cool completely, about 15 minutes.
  4. In a large bowl, whisk together olive oil, vinegar, lemon juice, remaining salt, garlic powder, and black pepper.
  5. Add cooled quinoa, parsley, mint, and chives. Toss well to combine. Let sit 10 minutes before serving to allow flavors to meld.

Notes

  • Substitute White Quinoa if tricolor is unavailable.
  • Add diced cucumber and tomatoes for extra freshness.
  • Use Parsley Flakes and dried mint if fresh herbs aren't available, using about 1/3 the amount.
  • Salad keeps well refrigerated for up to 3 days.