Quinoa Tabbouleh with Fresh Herbs and Cucumber

This refreshing and flavorful salad is a perfect way to use up leftover quinoa. It's packed with fresh herbs, vegetables, and a tangy lemon dressing. Perfect for a light lunch or dinner, or as a side dish at your next gathering.

Tabbouleh is a classic Middle Eastern salad that is typically made with bulgur wheat, tomatoes, cucumbers, and a variety of fresh herbs. This version uses quinoa instead of bulgur wheat, which gives it a slightly nutty flavor and a bit more protein. I also added some fresh dill to the mix, which gives it a lovely herbaceous flavor.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• Quinoa, cooked
• Cucumber, diced
• Tomatoes, diced
• Red onion, chopped
• Fresh parsley, chopped
• Fresh mint, chopped
• Fresh dill, chopped
• Lemon juice

Instructions

1. In a large bowl, combine the cooked quinoa, diced cucumber, tomatoes, and red onion.
2. Add the chopped parsley, mint, and dill to the bowl.
3. Pour the lemon juice over the salad and stir until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for later.

Why It Works

• The combination of quinoa, vegetables, and herbs creates a salad that is both satisfying and refreshing.
• The lemon dressing adds a bright and tangy flavor that complements the other ingredients perfectly.
• This salad is easy to make and can be tailored to your own taste preferences. For example, you can add more or less herbs, or you can substitute different vegetables, such as bell peppers or zucchini.