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Quinoa Tabbouleh

Freshen up your summer menu with Quinoa Tabbouleh. It's fast, it's easy, and it's made with everything you are growing in your garden.
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 93kcal

Ingredients

Instructions

  • In a 3-quart saucepan, bring 1/2 cup water to a boil. Add quinoa and return to a boil. Reduce heat to medium, cover, and cook for 12 minutes or until all water has been absorbed.
  • Remove from heat, fluff, cover, and let stand for 15 minutes longer, stirring occasionally to help it cool.
  • To a large bowl, add quinoa. Stir in lemon juice, olive oil, tomatoes, scallions, parsley, mint, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Serve chilled or at room temperature.

Video

Notes

To rinse quinoa: Fill a large bowl with cold water and add the quinoa. Rub the quinoa between your hands to remove the saponin. Drain the quinoa through a fine-mesh strainer and rinse until the water runs clear. Air dry the quinoa completely or use it immediately for cooking.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2021IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 2mg