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Middle Eastern · Salad
Quinoa Tabbouleh
Fluffy quinoa replaces traditional bulgur in this vibrant take on the classic Middle Eastern salad, delivering a protein boost alongside crisp tomatoes, cooling cucumber, and a bright lemon-olive dressing. The nutty grain soaks up all the herbaceous flavors while maintaining a satisfying texture that makes it heartier than the original. Perfect for quick weeknight dinners or as a make-ahead lunch that tastes even better the next day.
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 tsp sea salt
- 1/4 cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup chopped fresh parsley
Instructions
- Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl.
- Stir in cooled quinoa and mix well.
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