Quinoa Tabouli
A refreshing twist on a classic dish, Quinoa Tabouli is the perfect salad to brighten up your meal. It combines the nutty flavor of quinoa with fresh vegetables and herbs, creating a vibrant and nutritious dish that’s ideal for any occasion. Whether served as a side or a main, this tabouli recipe provides a delightful balance of textures and flavors. Packed with protein and fiber, quinoa elevates the traditional tabouli into a wholesome dish that everyone will love.
Why It Deserves a Spot
Quinoa Tabouli is not just a salad; it’s a celebration of fresh ingredients. The hearty quinoa serves as a nutritious base, while the chopped tomatoes, scallions, red bell pepper, mint, and parsley bring a burst of freshness and color. With the zing of lemon juice and the richness of olive oil, this dish is both satisfying and invigorating. Perfect for meal prep, it keeps well in the fridge, making it a go-to option for busy weekdays or gatherings. Plus, it’s gluten-free, making it accessible for various dietary preferences.
Ingredients at a Glance
- 2 cups water
- 1 cup quinoa
- 3 medium tomatoes, chopped
- 1 bunch scallion, chopped (white and green parts)
- 1 red bell pepper, cut into 1-inch cubes
- 1/4 cup fresh mint, minced
- 1 1/2 cups fresh parsley, minced
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Essential Tools for Success
- Medium saucepan – For cooking the quinoa.
- Chopping board and knife – To prepare the fresh vegetables and herbs.
- Large mixing bowl – For combining all the ingredients.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
- Whisk – For mixing the dressing ingredients effectively.
Stepwise Method: Quinoa Tabouli
Step 1: Rinse the Quinoa
Begin by rinsing the quinoa under cold water in a fine mesh strainer. This step helps remove any bitterness from the quinoa.
Step 2: Cook the Quinoa
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Step 3: Prepare the Vegetables
While the quinoa is cooking, chop the tomatoes, scallions, and red bell pepper. Mince the fresh mint and parsley. The freshness of these ingredients is what makes Quinoa Tabouli shine!
Step 4: Make the Dressing
In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and fresh cracked pepper to create a flavorful dressing.
Step 5: Combine Ingredients
In a large mixing bowl, combine the cooked quinoa, chopped tomatoes, scallions, red bell pepper, mint, and parsley. Pour the dressing over the salad and toss everything together until well combined.
Step 6: Taste and Adjust
Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as desired. This is your chance to make it just right!
Step 7: Chill and Serve
For the best flavor, let the Quinoa Tabouli chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
No-Store Runs Needed
- Quinoa – A pantry staple, it can be stored for long periods.
- Fresh herbs – If you don’t have mint or parsley, consider using dried herbs or other fresh options like basil.
- Vegetables – Feel free to substitute based on what you have, like cucumbers or bell peppers.
- Lemon juice – Fresh is best, but bottled lemon juice works in a pinch.
- Olive oil – Any light oil can substitute if you’re out of olive oil.
Watch Outs & How to Fix
While making Quinoa Tabouli, there are a few common pitfalls:
- Overcooked Quinoa: If you cook it too long, it can become mushy. Keep an eye on the time and water level.
- Too Much Dressing: If the salad seems overly oily or tangy, balance it by adding more quinoa or vegetables.
- Flavor Imbalance: If the salad lacks flavor, adjust with more lemon juice or salt, but do it gradually.
Freezer-Friendly Notes
Quinoa Tabouli is best enjoyed fresh, but if you have leftovers, they can be stored in the fridge for up to 3 days. Freezing is not recommended as it can alter the texture of the vegetables and herbs.
Handy Q&A
Can I use another grain instead of quinoa?
Absolutely! Bulgur is traditional in tabouli, but you can also use couscous, farro, or even brown rice if you prefer.
How long does Quinoa Tabouli last in the fridge?
This dish can last for up to 3 days in the refrigerator, but it’s best enjoyed fresh for optimal flavor and texture.
Can I make this salad ahead of time?
Yes! In fact, Quinoa Tabouli tastes even better after the flavors have had time to meld. Just be sure to store it in an airtight container.
What can I serve with Quinoa Tabouli?
This salad pairs beautifully with grilled chicken, fish, or as part of a mezze platter alongside dishes like Raw Red Pepper Soup and hummus.
More from the Kitchen
- Creamy Roasted Red Pepper Rigatoni With Italian Herbs
- Raw Red Pepper Soup
- Classic Hummus
- Chickpea Salad
- Stuffed Bell Peppers
The Takeaway
Quinoa Tabouli is a delightful fusion of flavors and textures that will leave everyone at the table asking for seconds. It’s hearty, refreshing, and incredibly versatile, making it a must-have recipe for your collection. With simple ingredients and straightforward steps, you can whip up a batch of this delicious salad in no time. Enjoy it as a side, a light lunch, or a refreshing appetizer—no matter how you serve it, this Quinoa Tabouli is sure to impress!
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Quinoa Tabouli
Ingredients
Equipment
Method
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This step helps remove any bitterness from the quinoa.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- While the quinoa is cooking, chop the tomatoes, scallions, and red bell pepper. Mince the fresh mint and parsley. The freshness of these ingredients is what makes Quinoa Tabouli shine!
- In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and fresh cracked pepper to create a flavorful dressing.
- In a large mixing bowl, combine the cooked quinoa, chopped tomatoes, scallions, red bell pepper, mint, and parsley. Pour the dressing over the salad and toss everything together until well combined.
- Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as desired. This is your chance to make it just right!
- For the best flavor, let the Quinoa Tabouli chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
- Quinoa can be stored for long periods as a pantry staple.
- If fresh herbs are unavailable, consider using dried herbs or other fresh options like basil.
- Feel free to substitute vegetables based on availability, such as cucumbers or bell peppers.
