Quinoa Tabbouleh

Fresh, bright, and herb-forward Mediterranean classic

Serves: 4–6 | Time: 25 minutes

You’ll need
• 1 cup quinoa
• 2 cups water
• 1 cup finely chopped parsley
• ½ cup chopped fresh mint
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 2 green onions, thinly sliced
• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Optional add-ins:
• ¼ cup finely diced red onion
• ½ cup chickpeas
• ½ cup diced avocado
• Extra lemon zest for brightness

Let’s Make It
Rinse quinoa thoroughly under cold water.

In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.

Remove from heat and let it cool for about 10 minutes. Fluff with a fork.

In a large bowl, combine parsley, mint, cucumber, tomatoes, and green onions.

Add the cooled quinoa and toss gently.

Drizzle with olive oil and fresh lemon juice, then season with salt and pepper. Mix until evenly combined.

Taste and adjust lemon or salt as needed. Serve chilled or at room temperature.

Serve It With
• Warm pita bread
• Hummus or baba ghanoush
• Grilled vegetables
• Falafel or roasted chickpeas

Pro Tip
For the brightest flavor, chop the herbs very finely and add the lemon juice just before serving. Fresh herbs are the star of this dish.