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Quinoa Tabbouleh Salad

Updated: Jun 7

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Ingredients

Cook and Chill Quinoa:

  • 4 cups water or broth (chicken or vegetable)

  • 2 cups quinoa (white or tricolor), rinsed well

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon sea salt


Prepare Vegetables and Herbs:

  • Heaping pile of fresh parsley (3-4 cups), washed then chopped somewhat fine

  • Heaping pile of fresh mint (3-4 cups), washed then chopped somewhat fine

  • 2-3 cups diced cucumber, peeled

  • 2-3 cups halved cherry or grape tomatoes (diced Roma tomatoes work too)


Prepare Dressing:

  • Juice and zest of 2 lemons

  • 1/4 cup EVOO (cold pressed, extra virgin olive oil)

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper


Instructions

  1. Cook the quinoa: Combine water/broth, rinsed quinoa, granulated garlic, and sea salt in a medium saucepan. Bring to a boil, reduce heat to low, and simmer for 20 minutes until liquid is mostly absorbed. Remove from heat, fluff with a fork, and let cool completely.

  2. Prep your vegetables: While quinoa cools, wash and chop parsley and mint somewhat fine (don't over-chop - you want some texture). Peel and dice cucumber, and halve your cherry tomatoes.

  3. Make the dressing: Combine lemon juice, lemon zest, EVOO, sea salt, and black pepper. Blend to emulsify using an immersion blender or whisk vigorously by hand.

  4. Combine everything: In a large bowl, combine cooled quinoa, chopped herbs, cucumber, and tomatoes. Pour dressing over and toss gently.

  5. Let it marinate: Cover and refrigerate your quinoa tabbouleh salad for at least 1 hour before serving to allow flavors to meld.



Ben's Gadgets: Tools for Perfect Tabbouleh


Misen Japanese Santoku Chef Knife - 7.5 Inch High Carbon Stainless Steel

A sharp chef's knife is absolutely essential for this recipe - you'll be doing a lot of fine chopping! The herbs need to be finely minced to distribute their flavor properly, and a dull knife will bruise the delicate leaves instead of cleanly cutting them.



Vitamix 5-Speed Immersion Blender

While you can whisk the dressing by hand, this immersion blender creates the perfect emulsification for the lemon-olive oil dressing. It ensures the garlic gets evenly distributed and the dressing stays beautifully combined.











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