Print

Fresh Quinoa Tabbouleh Salad Recipe Easy Homemade Herb Lemon Dressing

fresh quinoa tabbouleh salad - featured image
Print Recipe

A fresh and light quinoa tabbouleh salad packed with bright herbs, crisp veggies, and a zesty lemon dressing. Perfect as a healthy, satisfying meal or side dish.

Ingredients

Scale
  • 1 cup (170 g) dry quinoa, rinsed well
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 medium tomatoes, finely diced
  • 1 medium cucumber, peeled and diced (seeded if preferred)
  • 3 green onions, thinly sliced
  • 1/3 cup (about 2 large lemons) fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Rinse 1 cup (170 g) of quinoa under cold running water using a fine mesh sieve to remove the natural coating called saponin. Drain well.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (475 ml) of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
  3. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread it on a large plate or baking sheet to cool completely.
  4. While quinoa cools, finely chop 1 cup parsley, 1/2 cup mint, and 1/4 cup cilantro (if using). Dice 2 medium tomatoes and 1 medium cucumber. Thinly slice 3 green onions and mince 2 cloves of garlic.
  5. In a small bowl, whisk together 1/3 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and a pinch of crushed red pepper flakes if desired.
  6. In a large mixing bowl, toss the cooled quinoa, chopped herbs, diced veggies, and green onions. Pour the lemon dressing over the salad and toss gently but thoroughly to coat evenly.
  7. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Rinsing quinoa thoroughly is essential to remove bitterness. Let quinoa rest covered after cooking to become fluffy. Cool quinoa completely before mixing with herbs to avoid wilting. Adjust seasoning after chilling for best flavor. Zesting a lemon into the salad before tossing adds a fragrant lift.

Nutrition

Keywords: quinoa tabbouleh, quinoa salad, fresh herb salad, lemon dressing, gluten-free salad, vegan salad, healthy salad, easy salad recipe

Find it online: https://tempotaste.com/fresh-quinoa-tabbouleh-salad-recipe-easy-homemade-herb-lemon-dressing/