Quinoa Tabbouleh Recipe

Overview

This quinoa tabbouleh recipe is a fresh, substantial variation on classic tabbouleh. Fluffy quinoa replaces bulgur, while parsley, mint, cucumber, tomatoes, scallions, lemon juice, and olive oil provide the familiar bright, herb-forward flavor.

The key is to cool the quinoa completely before mixing the salad. Warm quinoa can wilt the herbs and make the vegetables release more liquid. For another bright, herb-based side, serve it alongside cilantro lime rice.

Ingredients

• 1 cup uncooked quinoa, preferably white or tri-color
• 1 3/4 cups water
• 1/2 teaspoon kosher salt, plus more to taste
• 1 1/2 cups finely chopped fresh flat-leaf parsley, about 1 large bunch
• 1/2 cup finely chopped fresh mint leaves
• 1 medium English cucumber, about 8 ounces, finely diced
• 1 cup cherry tomatoes, quartered, or 2 medium Roma tomatoes, seeded and diced
• 4 scallions, thinly sliced
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice, from about 2 lemons
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt, plus more as needed

How to make it

1. Rinse the quinoa. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 to 60 seconds, rubbing the grains lightly with your fingers. Drain well. Rinsing removes surface bitterness and helps the cooked grains taste clean and mild.

2. Cook the quinoa. Add the rinsed quinoa, water, and 1/2 teaspoon salt to a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water has been absorbed. The quinoa is ready when the grains look translucent and each one has a small white spiral, called a germ, curling around it.

3. Steam and cool the grains. Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the quinoa with a fork, then spread it on a large rimmed baking sheet or shallow dish. Let it cool to room temperature for about 25 to 30 minutes. Do not mix the herbs into warm quinoa; the heat will turn them dull and limp.

4. Prepare the vegetables and herbs. While the quinoa cools, finely chop the parsley and mint, dice the cucumber and tomatoes, and slice the scallions. If the cucumber is especially watery, scoop out the seedy center before dicing. Pat the tomatoes dry with a paper towel if they release a lot of juice.

5. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, black pepper, and the remaining 1/4 teaspoon salt. The dressing should taste pleasantly sharp on its own because the quinoa and vegetables will mellow it.

6. Combine the salad. Add the cooled quinoa, parsley, mint, cucumber, tomatoes, and scallions to a large bowl. Pour over the dressing and fold gently with a large spoon until the grains and vegetables are evenly coated. Avoid vigorous stirring, which can crush the tomatoes and make the salad watery.

7. Rest and adjust. Let the tabbouleh stand for 15 to 20 minutes before serving so the quinoa can absorb some of the dressing. Taste and add more lemon juice for brightness, olive oil for roundness, or salt if the flavors seem flat. Serve cool or at room temperature.

Expert tips

• For fluffy quinoa: Drain it thoroughly after rinsing, use the stated 1 3/4 cups of water, and let it steam covered for 5 minutes. If the grains are still firm after the water is absorbed, add 2 tablespoons water, cover, and cook for 3 to 5 more minutes.
• For a less watery salad: Seed juicy tomatoes, use an English cucumber, and cool the quinoa fully before combining the ingredients.
• For a stronger herb flavor: Add another 1/4 cup parsley. Parsley should be the dominant herb, with mint supporting it rather than taking over.
• If you do not have mint: Use 2 tablespoons finely chopped fresh dill or extra parsley. The flavor will change, but the salad will still be fresh and balanced.
• If using bottled lemon juice: It can work in a pinch, but start with 3 tablespoons and add more after tasting. Fresh lemon juice gives the cleanest flavor.
• For extra substance: Fold in 1 cup drained and rinsed chickpeas after dressing the salad. Add them only after the quinoa has cooled.

Serving and storage

Serve quinoa tabbouleh as a light lunch, a side for grilled vegetables or chicken, or a filling for lettuce cups and pita. A spoonful of plain yogurt or crumbled feta can be added at the table, although neither is required.

Refrigerate leftovers in a covered container within 2 hours of making the salad. They keep for up to 3 days. The herbs will soften and the vegetables will release some liquid as the salad sits, so stir before serving and refresh it with a squeeze of lemon. Do not freeze this salad; the cucumber and tomatoes become watery and soft after thawing.

Frequently asked questions

Can I make quinoa tabbouleh ahead of time?

Yes. Prepare it up to 1 day ahead and refrigerate it in a covered container. For the freshest texture, you can also cook and cool the quinoa ahead, then chop the vegetables and add the dressing a few hours before serving.

Why is my quinoa tabbouleh watery?

The quinoa may have been mixed in while warm, or the cucumber and tomatoes may have released excess liquid. Cool the quinoa completely, seed particularly juicy vegetables, and drain or blot them before mixing. If the finished salad is already watery, drain off a little liquid and add a small amount of fresh lemon juice and olive oil.

Do I need to soak quinoa before cooking it?

No. Rinsing it thoroughly under cold water is sufficient for this recipe. Soaking is optional, but it changes the cooking time and water ratio.

Can I use another type of quinoa?

Yes. White, red, black, or tri-color quinoa all work. White quinoa is the softest and fluffiest, while red and black quinoa stay slightly firmer and give the salad a more pronounced chew. Follow the package directions if they differ substantially from the stated cooking ratio.

How do I keep the herbs green and fresh?

Cool the quinoa completely, dry the herbs well after washing, and chop them shortly before combining the salad. Refrigeration helps preserve the salad, but the herbs will naturally soften after a day or two.

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