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–+ servings

Quinoa Tabouli Salad

A bright, lemony salad packed with parsley, mint, tomatoes, and fluffy quinoa—basically the classic tabbouleh you love, just gluten-free and easier to throw together. It’s the kind of dish that pretends to be “light,” but somehow disappears fast because everyone keeps going back for one more scoop.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ½ cup uncooked white quinoa
  • ¾ cup water
  • ½ cup lemon juice from about 3–4 lemons
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups finely chopped parsley about 3 bunches
  • ¼ cup finely chopped fresh mint
  • 4 finely chopped green onions
  • 2 finely chopped tomatoes seeded if you prefer less moisture

Instructions

  • Toast Quinoa: Heat a small saucepan over medium-high and add the dry quinoa. Toast it, stirring often, until it starts popping, smells nutty, and turns lightly golden.
    ¾ cup water, ½ cup uncooked white quinoa
  • Cook Quinoa: Pour in the water and bring it to a boil. Reduce the heat, cover, and simmer until tender. Turn off the heat, rest 5 minutes, fluff with a fork, and cool completely.
  • Make Dressing: In a mixing bowl, whisk together lemon juice, olive oil, salt, and pepper until smooth.
    ½ cup lemon juice, ½ cup extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper
  • Prep Veggies: Finely chop the parsley, mint, green onions, and tomatoes. Add them to a large mixing bowl.
    3 cups finely chopped parsley, ¼ cup finely chopped fresh mint, 4 finely chopped green onions, 2 finely chopped tomatoes
  • Combine Salad: Add the cooled quinoa to the bowl of herbs and veggies, then pour the dressing over the top.
  • Toss and Taste: Gently mix until everything is coated. Taste and adjust seasoning as needed. Serve at room temperature or chilled.