Go Back
- 1 cup quinoa, rinsed - 2 cups water - 1 large cucumber, diced - 2 large tomatoes, diced - 1 red onion, finely chopped - 1 cup fresh parsley, finely chopped - 1/2 cup fresh mint leaves, finely chopped - Salt and pepper to taste - 1/4 cup olive oil - 1/4 cup freshly squeezed lemon juice Quinoa Tabouli Salad is bright and refreshing. The main ingredients create a strong base. Quinoa gives a nutty flavor and a nice texture. Rinsing the quinoa is important. It removes the bitter coating called saponin. Next, the diced cucumber adds crunch. Tomatoes bring juiciness and color. The red onion offers a sharp bite. Together, these veggies make a tasty mix. Herbs and spices are key for flavor. Fresh parsley is a must. It adds a vibrant green and fresh taste. Mint leaves bring a cool touch. Salt and pepper round out the flavors. Adjust these to your liking. The dressing is simple yet bright. Olive oil adds rich flavor. Fresh lemon juice brings a zesty kick. This dressing pulls all the ingredients together. It’s light but full of flavor. Letting the salad sit helps blend the tastes. After mixing, chilling it for at least 30 minutes is key. Serve it cold for the best experience. {{ingredient_image_1}} To start, bring 2 cups of water to a boil in a medium saucepan. Once the water is bubbling, add 1 cup of rinsed quinoa. This helps remove any bitterness. Next, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa will absorb the water and become fluffy. When done, take it off the heat and let it cool to room temperature. While the quinoa cools, grab a large mixing bowl. Combine the diced cucumber, tomatoes, and finely chopped red onion. These veggies give the salad a bright and fresh taste. After that, add the cooled quinoa to the bowl. Mix everything together well. Now, stir in 1 cup of fresh parsley and 1/2 cup of fresh mint leaves. These herbs add a delightful flavor and aroma. In a small bowl, whisk together 1/4 cup of olive oil and 1/4 cup of freshly squeezed lemon juice. Add salt and pepper to taste. This dressing is simple but packs a punch. Pour it over the salad and toss gently to combine all the ingredients. Make sure everything is coated well. Taste it and adjust the seasoning if needed. Cover the salad and let it chill in the fridge for at least 30 minutes. This helps the flavors blend beautifully. To make the best quinoa, start by rinsing it well. Rinse it under cold water for a few minutes. This removes the bitter coating called saponin. Rinsing gives you a better texture. For cooking, use the right water ratio. I recommend 2 cups of water for 1 cup of quinoa. Bring the water to a boil, then add the rinsed quinoa. Cover the pot and lower the heat. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy and all the water absorbed. To boost flavor, add more fresh herbs. Try dill, basil, or even cilantro. These herbs bring new tastes to your salad. You can also add spices like cumin or paprika for warmth. When making the dressing, taste it as you go. You might want more lemon juice for a zesty kick. Adjust the salt and pepper to your liking. A small change can make a big difference. For a beautiful presentation, serve the salad in a large bowl. Garnish with extra mint leaves and lemon wedges. This adds color and freshness. Pair your Quinoa Tabouli Salad with grilled chicken or fish. It also goes well with pita bread or hummus. This way, you create a balanced and tasty meal. Pro Tips Tip on Quinoa Preparation: To enhance the flavor of quinoa, toast it in a dry skillet for a few minutes before cooking. This adds a nutty aroma to the grains. Tip for Fresh Herbs: Use finely chopped fresh herbs for the best flavor. Consider adding them just before serving to maintain their vibrant color and freshness. Tip on Dressing: For a creamier dressing, consider adding a dollop of Greek yogurt to the olive oil and lemon juice mixture, giving a richer texture to the salad. Tip for Serving: Serve the salad chilled and allow it to sit for a few hours in the refrigerator to allow the flavors to meld beautifully. {{image_2}} You can easily make Quinoa Tabouli even better. Adding protein can make it heartier. Chickpeas are a great choice. They add a nutty flavor and extra fiber. You can also use feta cheese for a creamy touch. It pairs well with the fresh herbs. Seasonal vegetables can brighten up your salad too. In summer, try adding bell peppers or zucchini. In fall, roasted sweet potatoes work well. Each season brings new tastes to enjoy. If you need vegan options, this salad is perfect. All the ingredients are plant-based. It’s also gluten-free, as quinoa is a seed. You can enjoy this salad without worry. For low-carb options, swap quinoa for cauliflower rice. This change keeps the salad light. You still get that fresh flavor without the extra carbs. Want a spicier kick? Add diced jalapeños or a dash of cayenne pepper. This will wake up your taste buds. You can also play with citrus flavors. Use lime juice instead of lemon for a twist. Orange juice adds sweetness and a unique taste. These changes can make your salad fun and fresh. To keep your Quinoa Tabouli Salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Use glass or BPA-free plastic containers. Glass is great because it does not stain, and it is easy to clean. Make sure the salad is cool before sealing it. This will keep it crisp and tasty. Your Quinoa Tabouli Salad will last about 3 to 5 days in the fridge. Always check for signs it has gone bad. If the salad smells sour or the veggies look slimy, it is time to toss it away. Freshness is key for the best flavor and texture. You can freeze Quinoa Tabouli Salad, but the texture may change. If you want to freeze it, leave out the fresh herbs and dressing. Freeze the salad in a freezer-safe container. When you are ready to eat, thaw it in the fridge overnight. Refresh it by adding fresh herbs and a drizzle of olive oil before serving. This will bring back some of its original flavor. What is the origin of Tabouli salad? Tabouli salad comes from the Middle East. It is mainly popular in Lebanon and Syria. The salad features fresh herbs, grains, and vegetables. Traditionally, it uses bulgur wheat. With quinoa, we add a modern twist. Can I use other grains instead of quinoa? Yes, you can! Bulgur wheat is the classic choice. You can also try farro or couscous. Each grain brings its own taste and texture. Quinoa is gluten-free, making it a great option for everyone. What can I use instead of fresh herbs? If you lack fresh herbs, try dried herbs. Use about one-third the amount. For parsley, you might use dried parsley. While fresh herbs taste best, dried options still add flavor. You can also mix in some spinach for a fresh taste. Alternatives for olive oil and lemon juice If you need an oil swap, try avocado oil. It has a mild flavor and healthy fats. For lemon juice, lime juice works well. You can even use vinegar for a different tang. Each swap can change the salad’s taste. Is Quinoa Tabouli Salad made ahead of time? Yes! It’s even better when made ahead. Letting it chill lets the flavors blend. Make it a few hours before serving or the day before. Just stir it well before eating. Can this salad be served warm or is it best cold? Quinoa Tabouli Salad tastes best cold. However, you can serve it warm if you prefer. Just be careful when mixing the dressing. Warm salads can feel lighter, but the cold version is refreshing. Quinoa Tabouli Salad is fresh, healthy, and easy to make. We explored its key ingredients, from quinoa to fresh vegetables and herbs. I shared tips on cooking quinoa perfectly and enhancing flavor. You can try different ingredients and enjoy variations based on your taste and diet. Remember to store it correctly to keep it fresh. This salad can offer vibrant, nutritious meals for any occasion. Enjoy making your Quinoa Tabouli!

Quinoa Tabouli Salad

A refreshing salad made with quinoa, fresh vegetables, and herbs, dressed with olive oil and lemon juice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Salad
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 large cucumber, diced
  • 2 large tomatoes, diced
  • 1 large red onion, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring 2 cups of water to a boil.
  • Add the rinsed quinoa to the boiling water. Reduce heat to low, cover, and let simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
  • Remove quinoa from heat and let it cool to room temperature.
  • In a large mixing bowl, combine the diced cucumber, tomatoes, and red onion.
  • Add the cooled quinoa to the bowl and mix well with the vegetables.
  • Stir in the fresh parsley and mint leaves, ensuring everything is evenly distributed.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
  • Pour the dressing over the quinoa salad and gently toss to combine all ingredients well.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
  • Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve the salad in a large bowl garnished with extra mint leaves and lemon wedges on the side for an extra splash of color!
Keyword healthy, quinoa, salad, tabouli, vegetarian