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Herbed Quinoa Tabbouleh

A bright, lemony quinoa salad packed with parsley, mint, tomatoes and cucumber. Fresh, filling and happily make-ahead.

Prep
20 min
Cook
15 min
Total
35 min
Serves
6
Illustration of Herbed Quinoa Tabbouleh, drawn from its ingredients
Cook's note

Chop the parsley dry, or it turns to paste. Mint and lemon carry the freshness here. It is even better after an hour in the fridge, and holds up well for lunch boxes.

Method

  1. Combine the quinoa, water and 1/2 tsp of the salt in a saucepan and bring to a boil. Cover, reduce the heat to low and cook , until the water is absorbed.

  2. Fluff with a fork, spread on a plate and let cool for so it doesn't wilt the herbs.

  3. Whisk the olive oil, lemon juice, cumin, pepper and remaining 1/2 tsp salt in a large bowl.

  4. Add the cooled quinoa, parsley, mint, tomatoes and cucumber and toss until everything is coated.

  5. Taste and add more lemon or salt as needed. Serve right away or chill up to 2 days.

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More to cook

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Herbed Quinoa Tabbouleh
Step 1 of 5

Combine the quinoa, water and 1/2 tsp of the salt in a saucepan and bring to a boil. Cover, reduce the heat to low and cook , until the water is absorbed.

Step 2 of 5

Fluff with a fork, spread on a plate and let cool for so it doesn't wilt the herbs.

Step 3 of 5

Whisk the olive oil, lemon juice, cumin, pepper and remaining 1/2 tsp salt in a large bowl.

Step 4 of 5

Add the cooled quinoa, parsley, mint, tomatoes and cucumber and toss until everything is coated.

Step 5 of 5

Taste and add more lemon or salt as needed. Serve right away or chill up to 2 days.

All done

Dig in.

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