Description

Quinoa tabbouleh with parsley and mint is a fresh, gluten-free twist on a beloved classic. With its fresh herbs, crunchy vegetables, and simple lemon dressing, it’s proof that a handful of ingredients can create something extraordinary.

Ingredients

Units

2 cups cooked quinoa (from 1 cup dry quinoa)
1 cup finely diced cucumber (about 2 small Persian cucumbers or 1/2 English cucumber, skin on, seeded if needed)
1 cup finely chopped flat-leaf parsley (about 1 large bunch)
1/2 cup finely chopped fresh mint leaves
1 cup quartered cherry or grape tomatoes (or 2 medium tomatoes, diced)
1/4 cup finely chopped red onion
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (or to taste)
1 clove garlic, peeled and cut in half (to infuse, then discard)
1/2 teaspoon fine sea salt (such as Real Salt brand)

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Instructions

Cook the quinoa: To make 2 cups of cooked quinoa, start with 1 cup of dry quinoa. In a fine mesh strainer, rinse it well under cold water, then simmer in 2 cups of water for 12–15 minutes until tender and the “tail” sprouts out. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork, then cool before using in the salad.
Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, and salt. Add the halved garlic clove to the dressing and let sit while you prepare the vegetables. (Remove and discard the garlic before mixing the salad.)
Chop the veggies: Add the parsley, mint, cucumber, tomatoes, and red onion to the bowl. Toss gently to coat with the dressing.
Combine: Fold in the cooked quinoa and mix until everything is evenly combined.
Serve: Taste and adjust with more lemon juice or salt if desired. Chill for at least 30 minutes before serving, or enjoy at room temperature.

Notes

Quinoa: When possible, I like to cook the quinoa the night before and let it rest in the fridge—it becomes extra fluffy and easy to work with—but it’s not necessary if you’re making this on the spot.