A Lebanese-inspired quinoa tabbouleh with flavorful tomatoes, parsley, and lemon dressing. Easy to make and ultra-fresh!
Servings6 side servings
- 1/2 cup white quinoa (or 1 1/2 cups cooked quinoa)
- 1-2 large bunches fresh parsley (lots!)
- 2 cups ripe tomatoes, finely diced
- 3-4 green onions
- 1/4 cup fresh lemon juice (about 1 1/2 lemons)
- 1 clove garlic
- Salt to taste
Other possible additions:
- Fresh mint, lemon zest, cucumber, chickpeas, red onion, balsamic vinegar, cumin, dash of cinnamon
Cook quinoa: rinse quinoa well. In a small pot over medium-high heat, add quinoa with 3/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.
While quinoa is cooking, prepare the rest of the ingredients: finely dice tomatoes. (Remove some excess liquid if they're extra juicy.) Thinly slice green onions. Mince garlic. Then place tomatoes, onions, and garlic in a large bowl.
Finely chop the parsley, thick stems removed. (I use a food processor since there's so much, but feel free to hand-chop.) Add to bowl.
Juice the lemons and add 1/4 cup lemon juice to bowl.
Let the cooked quinoa cool a bit before adding it to the rest of the ingredients. After quinoa is added, toss well to combine. Salt to taste.
Can serve immediately, but it really tastes best after it chills for a few hours/overnight to let the flavors combine.
Recipe yields about 3 1/2 cups tabbouleh.
Serving suggestions: serve as a dip with crackers, in lettuce wraps, with pita/naan bread, or as a side dish with Mediterranean or Middle Eastern meals.
I use flat-leaf parsley, but curly will work as well. If you're using fresh mint, include it in the food processor with the parsley.
Keeps covered in the fridge for about 3-4 days.
Calories: 75 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 351 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1559 IU | Vitamin C: 30 mg | Calcium: 35 mg | Iron: 2 mg