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  3. Quinoa Tabouli Salad
side dishgluten freedairy freelacto ovo vegetarianveganside dishantipastisaladstartersnackappetizerantipastohor d'oeuvre
244 kcal

Quinoa Tabouli Salad

Quinoa Tabouli Salad

Ingrédients

  • quinoa
    quinoa1 cup
  • kosher salt
    kosher salt0.5 teaspoon
  • lemon juice
    lemon juice2 tbsp
  • garlic
    garlic1 clove
  • quality extra virgin olive oil
    quality extra virgin olive oil0.5 cup
  • pepper
    pepper4 servings
  • hothouse cucumber
    hothouse cucumber1 large
  • grape tomatoes
    grape tomatoes1 pint
  • flat-leaf parsley
    flat-leaf parsley1 cup
  • scallions
    scallions2
đź›’

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quinoaBuy on Amazon ↗kosher saltBuy on Amazon ↗lemon juiceBuy on Amazon ↗garlicBuy on Amazon ↗quality extra virgin olive oilBuy on Amazon ↗pepperBuy on Amazon ↗hothouse cucumberBuy on Amazon ↗grape tomatoesBuy on Amazon ↗flat-leaf parsleyBuy on Amazon ↗scallionsBuy on Amazon ↗

*Links open in Amazon Fresh/Grocery. We may earn a commission.

Nutrition Facts

Calories244kcal
Protein8g
Carbs36g
Fat8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Prepare quinoa according to the package instructions.Let stand, covered, for 5 minutes.

Fluff with a fork.Whisk lemon juice and minced garlic in a small bowl.Gradually stir in olive oil.Add cucumber, tomatoes, herbs, ginger, and scallions to bowl with quinoa; toss to coat.Season to taste with salt and pepper.Drizzle dressing over the salad and fold in to incorporate.Allow to sit and marinate for at least 1 hour before serving.Season salad to taste with salt and pepper.

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Frequently Asked Questions

Rinse quinoa well to remove bitterness. Use about 1 part quinoa to 1.75–2 parts water, bring to a boil, reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5–10 minutes, then fluff with a fork and cool completely before mixing into the salad to avoid wilting the herbs or making the salad soggy.
Yes. Cook and cool the quinoa and prepare the dressing up to 48 hours ahead. Chop herbs and vegetables a few hours before serving for best texture. You can fully assemble the salad 6–24 hours ahead, but expect herbs and cucumber/tomato to soften and lose brightness; if possible store components separately and combine just before serving.
Store tabouli in an airtight container in the refrigerator. It keeps safely 3–4 days, though freshness and herb texture are best within 1–2 days. Avoid freezing — thawing destroys the crispness of herbs, cucumber and tomatoes and turns the quinoa mushy. If leftovers are watery, drain excess liquid before serving.
Sogginess usually comes from overcooked quinoa, not cooling it, too much dressing, or watery tomatoes/cucumber. Cook quinoa al dente, rinse and drain well, and cool completely. Use a light hand with dressing and salt, drain or deseed tomatoes, and pat cucumbers dry. Toss gently and chill before serving so flavors meld without breaking down ingredients.
Yes — bulgur is the traditional tabbouleh base but contains gluten; use fine bulgur soaked or briefly cooked. Cauliflower rice is a low-carb alternative and offers a different texture; gently sauté or blanch it first. Couscous works similarly to bulgur but is not gluten-free. Adjust liquid, cooking times, and chopping sizes to maintain the salad’s light, herb-forward texture.
Use fresh flat-leaf parsley and chop with a sharp knife so it stays bright. Remove thick stems and mix herbs with lemon juice and olive oil to coat and preserve color. Avoid over-salting early — salt can draw out moisture and wilt herbs. Add delicate ingredients (mint, scallions, tomatoes, cucumber) close to serving time for maximum freshness.