Zingy Lebanese Quinoa Tabbouleh with Mint and Parsley
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
For the Tabbouleh Mix
For the Dressing
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
Zingy Lebanese Quinoa Tabbouleh with Mint and Parsley
Zingy Lebanese Quinoa Tabbouleh with Mint and Parsley
Plating the Tabbouleh
Create a colorful mound of Tabbouleh in the center of the plate, garnished with a fresh sprig of mint.