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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad is a flavorful and refreshing side dish that is packed with healthy ingredients. The quinoa gives it a different spin and also packs in lots of protein.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 254kcal

Ingredients

  • 2 cups cooked quinoa
  • 1 cup finely diced cucumber
  • 1 cup finely diced tomato
  • ½ cup chopped scallions
  • ½ cup chopped parsley
  • ¼ cup chopped mint

The Dressing

  • ¼ cup olive oil
  • 3 tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 tsp. salt or to taste
  • ¼ tsp. pepper

Instructions

  • To make the dressing, just place the olive oil, lemon juice, salt, pepper, and garlic (optional) into a small jar. Cover it with a lid and shake well.
  • Place all of the cooked quinoa, diced cucumbers, diced tomatoes and chopped herbs into a large mixing bowl. Pour the dressing over it and mix well. Serve.

Video

Notes

Tips for the best Quinoa Tabbouleh Salad

  • Salt the cucumbers and tomatoes. To avoid excess moisture in your salad, add a sprinkle of salt to the diced tomatoes and cucumbers in a bowl. After 10 minutes, drain out the excess liquid.
  • Don't be shy with the flavors. This salad is typically herbaceous, with lots of zing. Make sure you don't skimp on the herbs and lemon used, so you get the best flavor.
  • Serve chilled or room temperature. Make sure your ingredients are fresh from the refrigerator and that the quinoa has fully cooled before you mix everything together for best results.
  • Fresh herbs are a must. Quinoa Tabbouleh Salad is best which fresh, vibrant herbs. Dry ones just won't work here.
  • Cut the vegetables uniformly. The look and taste of the salad rely on uniformity, so make sure you dice the cucumbers and tomatoes to the same size so everything mixes together nicely.

How to Store it

You can store any leftover Quinoa Tabbouleh Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Too avoid it getting too soggy in the fridge, drain out any excess juices or dressing from the salad before storing it.

Nutrition

Calories: 254kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 494mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1217IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg