Mediterranean Quinoa Tabbouleh

This Mediterranean quinoa tabbouleh is a refreshing and flavorful salad that's perfect for summer. It's made with fluffy quinoa, fresh vegetables, and herbs, and tossed in a light and tangy lemon-olive oil dressing. It's a quick and easy salad to make, and it's a great way to use up leftover quinoa.

Tabbouleh is a classic Middle Eastern salad that's made with bulgur wheat, vegetables, and herbs. It's a refreshing and flavorful salad that's perfect for summer. I've always loved tabbouleh, but I wanted to make a version that was a little bit lighter and healthier. So I decided to use quinoa instead of bulgur wheat. Quinoa is a gluten-free grain that's high in protein and fiber. It's also a good source of iron and magnesium. I also wanted to make a tabbouleh that was a little bit more flavorful, so I added some fresh mint and parsley. Mint is a refreshing herb that adds a nice brightness to the salad. Parsley is a classic herb that adds a bit of earthiness. The combination of the two herbs is perfect for this salad. I also added some chopped onion to the salad. Onion adds a bit of crunch and sweetness. I used red onion in my salad, but you can use any type of onion you like. Finally, I dressed the salad with a light and tangy lemon-olive oil dressing. The dressing is made with olive oil, lemon juice, salt, and pepper. It's a simple dressing, but it really brings out the flavors of the salad.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomatoes
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons lemon juice

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through.
3. Remove from heat and let stand for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the quinoa, cucumber, tomatoes, onion, parsley, and mint.
5. In a small bowl, whisk together the olive oil and lemon juice. Pour over the quinoa mixture and toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately or chill for later.

Why It Works

• Quinoa is a good source of protein and fiber, and it's also gluten-free.
• Fresh mint and parsley add a nice brightness and earthiness to the salad.
• The lemon-olive oil dressing is light and tangy, and it really brings out the flavors of the salad.