Quinoa Tabbouleh
Submitted by cajuntexusa
Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
45 minThis quinoa version of tabbouleh keeps the soul of the Lebanese classic (an herb-forward, lemony grain salad) while swapping bulgur for quinoa to make it gluten-free and higher in complete protein. The ratio still honors tradition: this is a herb salad with grain sprinkled through, not the other way around. Parsley, mint and cilantro combined give the bowl that unmistakable bright, grassy character that makes real tabbouleh so compelling.
The quinoa technique is worth getting right. Rinse thoroughly to wash off saponins, the natural coating that turns the grain bitter if ignored. Dry-toasting in the pan for three minutes before adding broth gives a nuttier, deeper flavor than plain boiled quinoa. Drying the cooked grain on paper towels prevents the salad from turning soggy once the dressing goes on.
Toasted pine nuts add a buttery crunch and Mediterranean richness. Cherry tomatoes and scallions add juice and allium bite. A simple dressing of lemon juice, olive oil and salt shaken together in a small jar dresses everything evenly.
Chef Tips
- Rinse quinoa until the water runs completely clear, unwashed quinoa tastes soapy and bitter
- Dry-toast the grain before cooking for a deeper, more complex flavor that raw-cooked quinoa can’t match
- Chop the herbs just before assembling, pre-chopped herbs wilt and turn dark quickly
- Let the salad sit at least an hour in the fridge, flavors meld significantly with time
- Always bring to room temperature before serving, cold dulls both lemon and herb brightness
Variations
- Add diced cucumber for extra crunch and traditional tabbouleh character
- Swap pine nuts for toasted almonds or pistachios for a different nutty profile
- Crumble a bit of feta on top for a Greek-leaning version
Ingredients
Directions
Put the quinoa in a fine sieve and rinse well with water. Drain well.
Put into a large nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to a boil.
Cover, reduce the heat to medium-low, and cook 12 minutes.
Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid.
Transfer to a bowl.
Put the pine nuts into a small skillet and place over medium Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. Combine the quinoa, pine nuts, tomatoes, green onions. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.
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