Lemon Herb Quinoa Tabbouleh

This protein-rich twist on traditional tabbouleh uses quinoa instead of bulgur while keeping all the fresh, bright flavors that make this Middle Eastern salad so refreshing. Perfect for meal prep or summer entertaining.

Ingredients

  • 1 cup white quinoa
  • 2 cups water
  • 1 teaspoon Redmond Real Salt, divided
  • 2 large tomatoes, diced
  • 1 cucumber, diced
  • 1 cup fresh parsley flakes (or fresh parsley), chopped
  • 1/4 cup fresh mint, chopped
  • 3 green onions, sliced thin
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1/4 cup pine nuts, toasted

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

Directions

  1. Rinse white quinoa until water runs clear.
  2. Bring water and 1/2 teaspoon salt to boil in medium saucepan.
  3. Add quinoa, reduce heat to low, cover and simmer 15 minutes until water is absorbed.
  4. Fluff with fork and let cool completely.
  5. Meanwhile, combine diced tomatoes, cucumber, chopped parsley, mint, and green onions in large bowl.
  6. Whisk together extra virgin olive oil, lemon juice, minced garlic, remaining salt, and black pepper.
  7. Add cooled quinoa to vegetables and toss with dressing.
  8. Let marinate 15 minutes, then garnish with toasted pine nuts before serving.

Notes

  • If using dried parsley flakes, rehydrate in cold water for 10 minutes before using.
  • Toast pine nuts in dry skillet over medium heat for 2-3 minutes until golden.
  • Substitute tricolor quinoa for visual interest.
  • For traditional Middle Eastern tartness, add a splash of pomegranate juice to the dressing.