Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad! This healthy, gluten-free salad is perfect for summer! Packed with vegetables, herbs and a lemon dressing. You’ve gotta try this!
There’s a funny thing about taking a vacation. I had the best intentions of posting my standard three recipes this week and then… I lost all desire to open my computer, let alone write a few posts just to get them out there.
I don’t know what happens, but the moment I get out of my “office world”, my needs completely change. I want nothing more than to sleep in, indulge in meal after meal, take afternoon naps, and forget that I own a cell phone. Now, as I sit at the airport gearing up for my return to the real world, I have an overwhelming desire to get back on track, or at least check my inbox.
This salad is the perfect choice for healthy eating; packed with vegetables, aromatic herbs, and hearty quinoa. I recently made this salad for a cooking demo, and to say this was a hit would be an understatement.
Hands-on cooking demos are one of the favorite parts of my job; it’s a great way to get immediate feedback on recipes, and I love showing just how easy healthy eating can be. I know I say it over and over again, but I really believe that recipes like these are game changers.
This quinoa tabbouleh is like a gateway drug salad, a simple introduction to trying filling, flavorful dishes that can used for either a side dish or a main meal. For those hesitant on the power of plant-based eating, start here.
Once you’ve cooked and cooled your quinoa, this dish comes together in a matter of minutes. Add in chopped tomatoes, a ton of herbs, and a light and flavorful vinaigrette. That’s it! Season with salt and pepper and you’re done.
Like most grain salads, this one gets better the longer that it sits. I usually make this one the night before to have for lunch the next day. If any water collects at the bottom, just drain it off before serving. Enjoy!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Quinoa Tabbouleh Salad
Equipment
Ingredients
- 1 cup quinoa
- 1 cup cucumbers, seeded and finely chopped
- 1 1/2 cups tomatoes, chopped
- 2/3 cup parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 lemon, juiced
- 1 large garlic clove, finely minced
- 1/3 cup good quality olive oil
- large pinch salt/freshly ground pepper.
Instructions
- Place the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 12 minutes until quinoa is fluffy and water is absorbed. Let cool. If you are in a hurry, spread the cooked quinoa on a baking sheet and place in the freezer or fridge to rapidly cool.
- Toss with cooked quinoa with chopped tomatoes, cucumber and herbs.
- In a small bowl, whisk together the lemon juice and finely minced garlic. Whisk in the olive oil and season with a generous pinch of salt and pepper.
- Toss with the quinoa salad and season to taste.
- Let stand at least 10 minutes before serving.