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Easy Quinoa Tabouleh

So quick, so fresh, and so healthy. This is one of my favourite things to make, and to eat!

Course Main Course, Salad, Side Dish, Snack
Cuisine Labanese
Keyword fresh, gluten free, healthy, salad, taboule, vegan
Prep Time 30 minutes

Ingredients

  • 1 cup raw quinoa rinsed
  • 2-3 Tbsp fresh mint finely chopped
  • 1 large bunch fresh parsley finely chopped (I used curly leaf for this recipe, but you can use either kind)
  • 1 large tomato chopped into small pieces
  • 1 cucumber peeled and chopped into small chunks
  • 1 sm onion (red or white)* finely chopped
  • 2 large lemons juiced
  • 1/2 cup extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)

Instructions

  1. Rinse the quinoa in a medium sieve, and scrape it into a small saucepan with 2 cups of water; bring to a boil, reduce to low heat, and cook (covered) until all the liquid is absorbed (about 5-10 minutes). Scrape the quinoa out of the pot onto a large plate and place in the fridge to cool.

  2. Wash all of your veggies and herbs, and finely chop them all. Combine all ingredients in a large mixing bowl. Add the cooled quinoa.

  3. Add the lemon juice, olive oil, salt, and pepper to taste. Mix well. If you like a little bit more lemon or olive oil, feel free to add a little extra; sometimes the size of your vegetables will make the quantity a little different, so you may need a little extra lemon or olive oil to keep everything coated nicely.

  4. Serve immediately, or cover and refrigerate until serving.

Recipe Notes

This recipe can be made in advance by a few days, but it's best not to leave it in the fridge too long. I like to make it either the day I'm going to serve it, or the day before.

*You can substitute the onion in this recipe for 2 green onions, if you prefer.