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Quinoa Tabbouleh Salad

In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
  • Total Time
    Prep: 15 min. Cook: 15 min. + cooling
  • Makes
    6 servings

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 3/4 cup packed fresh parsley sprigs, stems removed
  • 1/3 cup fresh mint leaves
  • 1/4 cup coarsely chopped red onion
  • 1 garlic clove, minced
  • 1 cup grape tomatoes
  • 1/2 English cucumber, cut into 1-inch pieces
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice

Directions

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
  • Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.
  • In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.
Nutrition Facts
2/3 cup: 163 calories, 6g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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