Quinoa Tabbouleh (Easy!)
This ultra-fresh tabbouleh is packed with juicy tomatoes, loads of parsley, and bright, tangy lemon. It's so tasty, nourishing, and easy to make with just a few simple ingredients. Enjoy it as a dip, salad, or grab-and-go meal!
Servings: 6 (2/3-cup servings)
Ingredients
- 1/2 cup white quinoa
- 1-2 large bunches fresh Italian parsley (lots!)
- 1 lb. vine-ripened tomatoes*
- 3 green onions
- 1 clove garlic
- 1/4 cup fresh lemon juice
- 1/8 tsp. salt
Other possible additions:
- Fresh mint, lemon zest, cucumber, chickpeas, red onion, balsamic vinegar, cumin, dash of cinnamon, vegan feta cheese, etc.
Instructions
- Cook quinoa: Rinse and drain the quinoa well. In a small pot over medium-high heat, add the quinoa with 3/4 cup water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for about 15 minutes or until liquid has absorbed and quinoa is fluffy.
- Prepare ingredients: While the quinoa is cooking, finely dice the tomatoes. (I remove the excess liquid and seeds.) Thinly slice the green onions. Mince the garlic. Then place these in a large bowl.
- Chop parsley: Finely chop the parsley, extra-thick stems removed. (I pulse it in a food processor since there's a large amount, but feel free to hand-chop if you prefer.) Add to the bowl.
- Combine: Allow the cooked quinoa to cool slightly, then add to bowl. Add the lemon juice and salt. (Taste and adjust the flavors if needed or add black pepper if desired.)
- Serve: You can serve this dish immediately, but it tastes even better after it chills in the refrigerator for a few hours or overnight to let the flavors combine.
Notes
*Tomatoes: 1 lb. is about 2 cups finely diced tomatoes. Most often I use vine-ripened. But roma, plum, cherry or grape tomatoes, or other garden tomato works great too. Just be sure they're ripe and flavorful.
Serving: Enjoy as a salad, dip with crackers & hummus, in lettuce wraps, with pita or naan bread, or as a side dish with Mediterranean or Middle Eastern meals.
Herbs: I use flat-leaf Italian parsley, but curly works as well. If you're using fresh mint, include it in the food processor with the parsley.
Storing: Store in a sealed container in the fridge. Best enjoyed within 3-4 days.
Yield: Recipe makes about 4 heaping cups tabbouleh.
Nutrition Per Serving (Estimate)
Calories: 74 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 342 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 1494 IU | Vitamin C: 29 mg | Calcium: 35 mg | Iron: 2 mg
