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Quinoa Tabbouleh
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 25 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 175 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 4 grams
- Sugar
- 4 grams
Share This Recipe
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 25 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 175 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 4 grams
- Sugar
- 4 grams
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
- 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.
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.
My Private Notes
Show:
Aarti Party
Episode:
Mezze on My Mind
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