📝 About This Recipe
A vibrant, protein-packed reimagining of the classic Levantine salad, this Quinoa Tabbouleh swaps traditional bulgur for fluffy, ancient grains. Bursting with sun-ripened heirloom tomatoes, crisp Persian cucumbers, and a garden’s worth of fresh herbs, it offers a refreshing crunch in every bite. This dish is a nutritional powerhouse that balances the earthy richness of quinoa with a bright, citrusy lemon-tahini drizzle, making it a sophisticated staple for any plant-forward kitchen.
🥗 Ingredients
The Grains
- 1 cup White or Tri-color Quinoa (rinsed thoroughly in a fine-mesh sieve)
- 2 cups Water or Vegetable Broth (for boiling)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Fresh Produce
- 3 cups Flat-leaf Italian Parsley (very finely chopped, stems removed)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1.5 cups Heirloom Cherry Tomatoes (quartered or finely diced)
- 3 pieces Persian Cucumbers (finely diced into 1/4 inch cubes)
- 4 pieces Green Onions (white and light green parts, thinly sliced)
- 1/4 cup Red Onion (minced very finely)
The Dressing
- 1/3 cup Extra Virgin Olive Oil (high-quality cold-pressed)
- 3-4 tablespoons Fresh Lemon Juice (about 2 large lemons)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Ground Sumac (adds a lovely tartness)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 60 seconds to remove the natural saponin coating, which can taste bitter.
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2
In a medium saucepan, combine the rinsed quinoa, 2 cups of water or broth, and a pinch of salt. Bring to a vigorous boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes or until all liquid is absorbed.
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4
Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the cooking process, ensuring fluffy grains.
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5
Fluff the quinoa with a fork and spread it out on a large baking sheet to cool completely. This prevents the salad from becoming soggy.
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6
While the quinoa cools, prepare your herbs. Ensure the parsley and mint are completely dry before chopping to prevent them from bruising or turning into a paste.
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7
Finely chop the parsley and mint using a very sharp chef's knife. Aim for tiny, uniform pieces rather than a rough chop.
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8
Dice the cucumbers and tomatoes. Place the diced tomatoes in a small sieve for 5 minutes to drain excess juice if they are particularly watery.
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9
In a small glass jar or bowl, whisk together the olive oil, lemon juice, grated garlic, sumac, salt, and pepper until emulsified.
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10
In a large mixing bowl, combine the cooled quinoa, chopped parsley, mint, cucumbers, tomatoes, green onions, and red onion.
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11
Pour the dressing over the salad and toss gently with large spoons until every grain and herb is lightly coated.
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12
Taste and adjust seasoning, adding more lemon juice or salt if needed. Tabbouleh should be bright and acidic.
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13
Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the quinoa to absorb the dressing.
💡 Chef's Tips
Always ensure your herbs are bone-dry before chopping to keep the salad light and airy. If you find raw red onions too pungent, soak the minced pieces in ice water for 10 minutes then drain before adding. For the best texture, dice your vegetables to be roughly the same size as the cooked quinoa grains. Don't skip the sumac; it provides an authentic Middle Eastern tang that lemon alone cannot replicate. Use the best quality extra virgin olive oil you can find, as its flavor is prominent in this raw preparation.
🍽️ Serving Suggestions
Serve alongside warm pita bread and a dollop of creamy hummus or baba ganoush. Pairs beautifully with grilled halloumi cheese or lemon-marinated tofu skewers. Enjoy as a refreshing side dish for roasted lamb or za'atar-spiced chicken. Serve with a chilled glass of crisp Sauvignon Blanc or a sparkling mint lemonade. Top with a handful of toasted pine nuts or pomegranate seeds for extra texture and sweetness.