Quinoa Tabbouleh

Total Time:
1 hr
Prep:
20 min
Inactive:
25 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup quinoa (red or white), rinsed
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • A pinch of freshly grated nutmeg
  • 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
  • 1/2 cup finely chopped fresh mint leaves
  • 1 pint cherry tomatoes, quartered
  • 1 English cucumber, diced
  • Small handful jarred peppadew peppers or roasted red peppers, finely chopped
Directions
Watch how to make this recipe.
  • *Cook's Note: I chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.

  • Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.

  • Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.

  • Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)

  • Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    FNK_ORANGE_GLAZED_CARROTS_H_.jpg

    This recipe is featured in:

    Fresh, Wholesome Side Dishes