Zingy Lebanese Quinoa Tabbouleh with Mint and Parsley

Name: Zingy Lebanese Quinoa Tabbouleh with Mint and Parsley
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Salad
Ingredients: 1 cup quinoa; 2 cups water; 1/2 teaspoon salt; 2 cups parsley; 1 cup mint; 1 cup tomatoes; 1/4 cup green onions; 1 cucumber; 1/4 cup lemon juice; 1/4 cup extra-virgin olive oil; Salt and pepper

Refreshing Mediterranean Salad

A vibrant and healthy twist on the traditional Lebanese Tabbouleh, packed with fresh herbs, juicy tomatoes, and nutty quinoa.

30 min
4
Easy

Ingredients

For the Quinoa Base

1 cup quinoa

rinsed

2 cups water

1/2 teaspoon salt

For the Tabbouleh Mix

2 cups parsley

finely chopped fresh

1 cup mint

finely chopped fresh

1 cup tomatoes

diced

1/4 cup green onions

finely chopped (scallions)

1 cucumber

diced

For the Dressing

1/4 cup lemon juice

fresh

1/4 cup extra-virgin olive oil

Salt and pepper

to taste

Preparation

Cooking the Quinoa

Combine quinoa, water, and salt

In a saucepan, combine the rinsed quinoa, water, and salt.

Rinse the quinoa thoroughly to remove its natural bitterness.

Bring to a boil

Bring to a boil over medium heat, then reduce to a simmer.

Simmer until tender

Cover and cook until the quinoa is tender and water is absorbed, about 15 minutes.

Cool the quinoa completely before mixing to avoid wilting the herbs.

Preparing the Tabbouleh Mix

Combine herbs and vegetables

In a large bowl, combine chopped parsley, mint, tomatoes, green onions, and cucumber.

Add cooled quinoa

Mix cooled quinoa into the bowl.

Toss to combine

Toss gently to incorporate all ingredients well.

Use a fork to fluff the quinoa for a lighter texture.

Cooking Process

Quinoa Cooking

Bring quinoa to a boil, then simmer covered until fluffy.

Herb Mixing

Combine herbs and vegetables in a large mixing bowl.

Dressing Preparation

Whisk lemon juice, olive oil, salt, and pepper together until well-blended.

Plating & Serving