Quinoa Tabbouleh with Herbs and Lemon

Quinoa Tabbouleh with Herbs and Lemon is a refreshing and flavorful salad that is perfect for summer gatherings. The quinoa provides a hearty base, while the fresh herbs, lemon, and cucumber add brightness and acidity. This salad is easy to make and can be served immediately or chilled for later.

Tabbouleh is a classic Middle Eastern salad that is typically made with bulgur wheat, tomatoes, cucumbers, onions, and parsley. This version of tabbouleh uses quinoa instead of bulgur wheat, which gives it a lighter and fluffier texture. The addition of fresh mint and basil adds a refreshing flavor to the salad, and the lemon juice and olive oil add brightness and acidity. This salad is a great way to use up fresh summer produce and is a perfect side dish for grilled meats or fish.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 1/2 cups vegetable broth
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 1/4 cup chopped green onions
• 1/4 cup chopped cucumber
• 1/4 cup chopped tomato

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. In a medium saucepan, combine the quinoa and vegetable broth.
3. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the quinoa is tender.
4. Transfer the quinoa to a large bowl and fluff with a fork.
5. Add the parsley, mint, basil, green onions, cucumber, tomato, lemon juice, olive oil, salt, and pepper.
6. Stir to combine.
7. Taste and adjust seasonings as needed.
8. Serve immediately or chill for later.

Why It Works

• The quinoa provides a hearty base for the salad.
• The fresh herbs add brightness and flavor to the salad.
• The lemon juice and olive oil add brightness and acidity to the salad.
• The salad is easy to make and can be served immediately or chilled for later.