Tabbouleh Salad
This classic tabbouleh salad is vibrant, refreshing, and loaded with fresh herbs and zesty lemon. It’s the kind of dish you crave on warm days or when your gut needs something clean and nourishing.
Ingredients
- quinoa
- ½ cup quinoa
- 1 cup boiling water
- Tabbouleh
- 2 cups fresh parsley finely chopped (flat-leaf + curly parsley)
- ½ cup fresh mint leaves finely chopped
- 3 medium tomatoes finely diced, cored (no seeds no water)
- 1 large cucumber finely diced
- 3 spring onions (scallions)*see notes thinly sliced
Dressing
- 2 lemons juiced
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Prepare the quinoa:
- Rinse the quinoa under cold water using a fine mesh sieve. Add it to a small saucepan with 1 cup of water and a pinch of salt. Bring it to a boil over medium heat, then reduce the heat to low, cover, and simmer for 12–15 minutes until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork and allow to cool before adding to the salad.
- Chop herbs and veggies:
- While the quinoa is soaking, finely chop the parsley, mint, tomatoes, and spring onions. See notes.
Mix everything:
- In a large bowl, combine the drained quinoa, parsley, mint, tomatoes, and spring onions.
Dress the salad:
- Add lemon juice, olive oil, salt, and pepper. Toss well to combine.
Adjust seasoning:
- Taste and add more lemon, salt, or pepper if needed.
- Chill and serve:
- Let the salad sit for 15–30 minutes in the fridge before serving to let flavours meld.
Notes
*I used the food processor for the cucumbers but they would have turned my tomatoes and herbs mushy, so you must cut these by hand.
**Called scallions in the US. When using 1 spring onion, this is classified as one with the white bulb, it may have 3-4 green shoots coming off it but this is still considered 1 spring onions.