Mediterranean Quinoa Tabbouleh Salad

This Mediterranean quinoa tabbouleh salad is a fresh, herby twist on the classic. I swap the bulgur for quinoa, so it's naturally gluten-free and higher in protein, then load it with parsley, mint, and bright lemon. It's my favorite easy side all summer.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 30

Serving servings

Ingredients

⅔ cup white quinoa, rinsed (or 2 cups cooked — see shortcut below)
1⅓ cups water or vegetable broth
½ teaspoon salt, for cooking quinoa
3 cups curly parsley, finely chopped
⅓ cup fresh mint, finely chopped
1 cup Persian or English cucumber, finely diced
1 cup tomato, cored and diced
2 - 3 stalks scallions (green onions), thinly sliced
⅓ cup extra-virgin olive oil
3-4 Tablespoons fresh lemon juice, to taste
1 large garlic clove, minced or grated
½ teaspoon salt, or to taste
Ground black pepper, to taste

Instructions

Cook the quinoa. Combine the quinoa, water (or broth), and ½ teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, until the water is absorbed and the grains show their little curly tails.
Cool it down. Fluff with a fork and spread onto a sheet pan in an even layer. Let it cool completely to room temperature; don't skip this, or you'll wilt the herbs.
Prep everything else. While the quinoa cools, finely chop the parsley and mint. Dice the cucumber and tomato, and thinly slice the scallions.
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and a few grinds of black pepper until emulsified.
Toss it together. Add the cooled quinoa, herbs, cucumber, tomato, and scallions to a large bowl. Pour the dressing over and toss gently to coat.
Taste and serve. Let the salad sit for a few minutes so the flavors come together. Taste, and add more salt, lemon, or pepper if it needs it.

Notes

Cool the quinoa completely: Warm quinoa wilts the herbs and makes the salad soggy. Spread it on a sheet pan to cool faster.

Quinoa yield: About ⅔ cup dry quinoa makes 2 cups cooked, which is what you need for this recipe.

A bag of frozen cooked quinoa works great. Heat it, cool it a few minutes, then toss. Dinner in about 10 minutes.

Cooling quinoa trick: Pop the sheet pan in the fridge or freezer for 10 to 15 minutes to cool it fast. Just don't add the herbs until the quinoa is fully cooled, or they'll wilt.

Make ahead: This keeps in the fridge for up to 4 days and tastes even better the next day. Dress it a few hours before serving if prepping further out.

Don't freeze: The fresh cucumber, tomato, and herbs turn mushy once thawed. Best made fresh.

Add protein: Stir in chickpeas or grilled chicken to turn this side into a full high-protein meal.

Use fresh herbs: Fresh parsley and mint are essential here. Dried won't give you that bright flavor.

Nutrition

Course Salad, Side Dish

Cuisine Mediterranean, Middle Eastern

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!