Quinoa Tabbouleh Salad

Ready to take your salad to the next level? Try this delicious Quinoa Tabbouleh salad recipe! It's loaded with so much flavor and texture from the quinoa, crisp veggies, and fresh herbs and is packed with nutrition.

Course Salad, Side Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 409kcal

Author Sharon Rhodes

Ingredients

For the dressing

⅓ cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp maple syrup
¼ tsp sea salt
¼ tsp sumac *optional

For the salad

1 cup dry quinoa
1½ cups water or broth
1 cup chopped parsley
1 cup chopped mint
1 cup diced cucumber
½ cup seeded and diced tomatoes
¼ cup diced white or red onion
2 tbsp hemp seeds *optional

Instructions

Place all of the dressing ingredients in a small glass jar with a lid and give it a good shake. Set aside while you prepare the salad ingredients.
Place the dry quinoa in a fine mesh sieve and rinse it really well under cold water. Shake the quinoa around under the stream of water for at least a minute.
Place the quinoa in a small saucepan and cover with the water or broth. Bring it to a boil, then lower the heat to a simmer and cover the pot with a tight-fitting lid.
Simmer over low heat for 10-12 minutes until the water is absorbed. Remove from the heat and let it sit for 5 more minutes, keeping the lid on.
Fluff the quinoa with a fork, then transfer it to a large mixing bowl. Set it aside to cool.
Meanwhile, chop the parsley, mint, cucumber, tomatoes and onions.
Toss the chopped herbs and vegetables with the quinoa. Give the dressing in the jar another shake then pour it overtop. Sprinkle in the hemp seeds and serve.

Video

Notes

Storage Tips

To Store: Place the salad in an airtight container in the fridge and store for up to a week.

To Freeze: We do not recommend freezing this recipe. The texture will become very soft and mushy when thawed.

Nutrition