Though traditionally made with bulgur wheat, this twist on tabbouleh features quinoa instead for a protein-packed, gluten-free option that will liven up any meal. The salad is packed with fresh ingredients—cucumber and tomatoes, fresh herbs and lemon juice—and it only gets better as it sits in the fridge. Serve it as a main dish topped with chicken, feta, or chickpeas, or enjoy it as a side alongside warm pita and hummus. We love it for lunch, too, so make a big batch on Sunday and enjoy it throughout the week.
½ cup uncooked quinoa, rinsed
3 tablespoons freshly-squeezed lemon juice, plus more to taste
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
freshly ground black pepper
1 cup chopped cucumber
1 cup quartered grape tomatoes
1 cup chopped flat-leaf parsley
½ cup diced red onion
¼ cup finely chopped mint leaves
How to Make It
Fill a medium-sized saucepan with 1 cup water. Add the rinsed quinoa and stir to combine. Bring to a boil, cover, and reduce heat to low. Cook, covered, until the water is absorbed and the quinoa is tender, about 15-18 minutes. Remove from heat and fluff the quinoa with a fork. Let cool.
In a large bowl, whisk together the lemon juice, oil, salt, and several grinds of pepper. Add the cooled quinoa, cucumber, tomatoes, parsley, onion, and mint and toss to combine, adding more lemon juice to taste. Serve cold or at room temperature. Tabbouleh can be made up to 4 days ahead. Refrigerate in an airtight container.
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