What makes Quinoa Tabbouleh Salad different from traditional tabbouleh?

Quinoa Tabbouleh Salad swaps the bulgur typically used in traditional tabbouleh with cooked quinoa, turning the classic Eastern dish into a gluten-free alternative packed with more protein.

Is Quinoa Tabbouleh Salad suitable for vegans?

Absolutely! Quinoa Tabbouleh Salad is a vegan-friendly dish, made with simple ingredients like fresh herbs, cherry tomatoes, and cucumber. This light meal is dressed with a zesty blend of fresh lemon juice and virgin olive oil.

Can I add other ingredients to my Quinoa Tabbouleh Salad?

Of course! To make the salad a more filling meal, feel free to add proteins like chickpeas or crispy baked tofu. It’s versatile and customizable.

Can I prepare the salad in advance?

Yes, you can. Preparing Quinoa Tabbouleh Salad ahead of time allows the flavors to blend beautifully. Just store it in an airtight container in the refrigerator. Having said that, I also do keep my quinoa tabbouleh salad and dressing separate, if I were to serve it more than a day or two.

How do I store leftovers?

Leftover Quinoa Tabbouleh Salad should be stored in an airtight container in the fridge for optimal freshness. Enjoy the leftover goodness for up to a few days.

Quinoa Tabbouleh Salad - Feastful Fork

Description

Quinoa tabbouleh salad is a marriage between the hearty goodness of ancient grains and the crisp, fresh vibes of a classic salad, all topped off with a zesty lemon twist.

Ingredients

Scale

1 cup cooked quinoa – from about 3/4 cups uncooked quinoa
2 bunches fresh flat-leaf, or curly parsley – this results to 2-3 cups after removing the stems and mincing the leaves
1/2 cup minced fresh mint leaves
1 fresh tomato (you can opt to have more) – seeded and diced
1/4 cup finely chopped scallions or onions
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
a pinch of sugar (optional)

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Instructions

Rinse uncooked quinoa in cold water. Boil for about 10 minutes over medium heat while stirring. Quinoa is cooked when tender. Overcooking will make it mushy. Drain using a strainer.
In a medium bowl, place minced vegetables – parsley, mint, young onions, tomatoes and quinoa.
Whisk lemon juice, olive oil, salt, ground black pepper and sugar (if using). Add to the salad and mix evenly.
Serve at room temperature, or chill in the refrigerator for about an hour to meld the flavors together.