Quinoa Tabbouleh Salad Recipe – Simple Easy Meals

When summer rolls in, the thought of grilled fish, fresh salads, and light meals beckons. If you’re hosting a gathering or enjoying a quiet afternoon, quinoa tabbouleh salad is the star of the show. 

You can pair it with grilled chicken, a light fish fillet, or even just on its own as a refreshing meal. Let’s dive into why this salad is truly something special.

The Beauty of Quinoa Tabbouleh Salad

Why is quinoa tabbouleh salad worth celebrating? First, it’s packed with nutrients. Quinoa is a complete protein, making it an excellent choice for everyone, especially vegetarians. Plus, we load this salad with fresh herbs, bright vegetables, and a tangy dressing. Each bite explodes with flavor.

In my own kitchen, I’ve had countless adventures with this recipe. Sometimes, I toss in additional vegetables like cucumbers or bell peppers; other times, I take inspiration from whatever I have on hand. Even my friends keep asking for my “secret” recipe, and guess what? It’s time to share!

My Journey with the Ingredients

Now, let’s talk about the ingredients. As a registered dietitian, I am always on the lookout for accessible, nutritious options. Here’s what I gathered for this ideal quinoa tabbouleh:

• 1/4 cup freshly squeezed lemon juice: The zing from the lemon juice wakes up the flavors of the salad.
• 1/4 cup extra virgin olive oil: A good quality olive oil achieves a rich mouthfeel.
• 1 tablespoon pomegranate molasses: This adds an unexpected sweetness and depth; it’s a little treasure that elevates the whole dish.
• 3/4 teaspoon sea salt: Don’t hesitate to adjust this to your preference.
• 3/4 cup dry quinoa: This tiny seed is the powerhouse of the salad.
• 3 ripe fresh tomatoes, diced: Juicy and vibrant, they bring lovely moisture.
• 2 bunches of fresh flat-leaf parsley: Parsley is the hallmark of tabbouleh, providing freshness.
• 2 bunches of fresh mint: Mint adds a wonderful fragrance and coolness that contrasts perfectly with the other ingredients.
• 1/4 cup finely diced scallions or onions: These add a mild bite that rounds out the salad.
• 1/2 teaspoon ground cumin: A sprinkle of cumin enhances the flavor beautifully.

This list might seem simple, but when combined, they create a delightful medley.

Ingredients List

Here’s the full list of ingredients you’ll need:

• 1/4 cup freshly squeezed lemon juice (adjust to taste)
• 1/4 cup extra virgin olive oil
• 1 tablespoon pomegranate molasses
• 3/4 teaspoon sea salt (or more to taste)
• 3/4 cup dry quinoa
• 3 ripe fresh tomatoes, diced
• 2 bunches fresh flat-leaf parsley, stems removed and finely chopped (about 1 1/2 cups chopped)
• 2 bunches fresh mint, stems removed and finely chopped (about 1 cup chopped)
• 1/4 cup finely diced scallions or onions
• 1/2 teaspoon ground cumin

How to Make Quinoa Tabbouleh Salad

Let’s roll up our sleeves and get cooking! Here’s a step-by-step guide to creating this delicious salad.

Step 1: Prepare the Quinoa

Start by rinsing the quinoa well under cold water. This removes the bitter saponins. In a medium saucepan, add the rinsed quinoa and 1.5 cups of water. Bring it to a boil, then reduce the heat, cover it, and let it simmer for about 15 minutes. Once the water is absorbed, let it sit, covered, for another 5 minutes. Fluff it with a fork, and let it cool a bit.

Step 2: Chop the Herbs and Vegetables

While the quinoa cooks, it’s time to chop! First, finely chop the parsley. I usually find that chopping by hand helps to maintain its freshness. Next, do the same for the mint – the smell alone is refreshing! Then, dice the tomatoes and scallions.

Step 3: Mix the Dressing

In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, sea salt, and cumin. This dressing is like magic. It ties all the ingredients together. Adjust the seasoning according to your taste.

Step 4: Combine Everything

In a large bowl, add the cooled quinoa and all the chopped herbs and vegetables. Pour the dressing over the mixture. Toss everything gently but thoroughly. You want every piece well-coated.

Step 5: Chill and Serve

The final step is optional but recommended. Letting the tabbouleh chill in the refrigerator for at least 30 minutes allows the flavors to meld beautifully. Serve chilled or at room temperature.

Recipe Notes

Let’s take a moment to delve deeper into the ingredients:

• Quinoa: This grain is gluten-free and rich in fiber and protein. It cooks easily and can be used in various dishes.
• Fresh Herbs: Parsley and mint not only taste wonderful together, but they also provide health benefits, including antioxidants.
• Pomegranate Molasses: This Middle Eastern staple is a game changer when it comes to flavor; it’s sweet, tangy, and complex.
• Tomatoes: A fresh ingredient in any salad, tomatoes are juicy and full of vitamins.

Recipe Variations

Want to mix things up? Here are some variations you might enjoy:

1. Add Grains: Try bulgur wheat for a traditional touch.
2. Add Veggies: Cucumbers, bell peppers, or even radishes can add crunch.
3. Spice it Up: For a kick, you can add diced jalapeños or red pepper flakes.
4. Nuts: Walnuts or pine nuts add a wonderful crunch and healthy fats.
5. Cheese: Feta or goat cheese offer a creamy contrast.
6. Vegan Twist: Leave out the honey in the dressing for a fully vegan dish.

Conclusion

Quinoa tabbouleh salad isn’t just another dish; it’s a vibrant anthem of summer flavors. Each ingredient sings its own note, and the combination? That’s where the magic happens. I’ve experimented with this recipe time and again and each effort has confirmed that simplicity can be sublime.

So, as you fire up the grill and prepare for sunny gatherings, try this delicious salad. It fits any occasion, from casual lunches to festive dinners. I can almost hear my friends clamoring for seconds. Go ahead, make this your go-to summer dish, and trust me, you won’t regret it!

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Quinoa Tabbouleh Salad Recipe – Simple Easy Meals

When summer rolls in, the thought of grilled fish, fresh salads, and light meals beckons. If you’re hosting a gathering or enjoying a quiet afternoon, quinoa tabbouleh salad is the star of the show.

Author: Natasha Dunford Cuisine: American Courses: Salad

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Pin Recipe

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Intermediate Servings: 6 Calories: 90 kcal Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₄ cup freshly squeezed lemon juice (adjust to taste)

• ¹⁄₄ cup extra virgin olive oil

• 1 tablespoon pomegranate molasses for added depth and sweetness

• ³⁄₄ teaspoon sea salt (or more to taste)

• ³⁄₄ cup dry quinoa

• 3 ripe fresh tomatoes, diced

• 2 bunches fresh flat-leaf parsley, stems removed and finely chopped (about 1 1/2 cups chopped)

• 2 bunches fresh mint, stems removed and finely chopped (about 1 cup chopped)

• ¹⁄₄ cup finely diced scallions or onions

Instructions

Step 1: Prepare the Quinoa

1. Start by rinsing the quinoa well under cold water. This removes the bitter saponins. In a medium saucepan, add the rinsed quinoa and 1.5 cups of water. Bring it to a boil, then reduce the heat, cover it, and let it simmer for about 15 minutes. Once the water is absorbed, let it sit, covered, for another 5 minutes. Fluff it with a fork, and let it cool a bit.

Step 2: Chop the Herbs and Vegetables

1. While the quinoa cooks, it’s time to chop! First, finely chop the parsley. I usually find that chopping by hand helps to maintain its freshness. Next, do the same for the mint – the smell alone is refreshing! Then, dice the tomatoes and scallions.

Step 3: Mix the Dressing

1. In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, sea salt, and cumin. This dressing is like magic. It ties all the ingredients together. Adjust the seasoning according to your taste.

Step 4: Combine Everything

1. In a large bowl, add the cooled quinoa and all the chopped herbs and vegetables. Pour the dressing over the mixture. Toss everything gently but thoroughly. You want every piece well-coated.

Step 5: Chill and Serve

1. The final step is optional but recommended. Letting the tabbouleh chill in the refrigerator for at least 30 minutes allows the flavors to meld beautifully. Serve chilled or at room temperature.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 289kcal

Calories from Fat 107kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 2.6g13%

Trans Fat 0.1g

Cholesterol 47mg16%

Sodium 436mg19%

Total Carbohydrate 28g10%

Dietary Fiber 5g20%

Sugars 7g

Protein 19g38%

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

Note

• Quinoa: This grain is gluten-free and rich in fiber and protein. It cooks easily and can be used in various dishes.
• Fresh Herbs: Parsley and mint not only taste wonderful together, but they also provide health benefits, including antioxidants.
• Pomegranate Molasses: This Middle Eastern staple is a game changer when it comes to flavor; it’s sweet, tangy, and complex.
• Tomatoes: A fresh ingredient in any salad, tomatoes are juicy and full of vitamins.

Keywords: Quinoa tabbouleh salad recipe