Ina Garten Quinoa Tabbouleh Recipe
Quinoa tabbouleh is a bright and fresh dish. It is perfect for lunch, dinner, or meal prep. This Ina Garten Quinoa Tabbouleh Recipe is healthy, colorful, and full of flavor.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 cup cherry tomatoes chopped
- 1 large cucumber diced
- 1 cup fresh parsley finely chopped
- ½ cup fresh mint finely chopped
- 3 green onions sliced
- ¼ cup extra virgin olive oil
- ⅓ cup fresh lemon juice
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook the Quinoa
- Rinse the quinoa well under water. Boil with water until soft and fluffy. Let it cool fully before mixing.
Prepare the Vegetables
- Chop tomatoes, cucumbers, parsley, mint, and green onions. Keep pieces small for better texture in the salad.
Make the Lemon Dressing
- Mix lemon juice, olive oil, garlic, salt, and pepper in a small bowl. Whisk until smooth and well combined.
Combine Everything
- Place the cooled quinoa in a large bowl. Add vegetables. Pour the dressing over the top and mix gently.
Chill Before Serving
- Let the salad rest in the fridge for 20 minutes. This helps flavors blend perfectly and improves taste.
Notes
- Use fresh herbs for strong flavor. Avoid dried herbs because they change the taste.
- Let quinoa cool completely. Warm quinoa will wilt the herbs and vegetables.
- Add feta cheese for a salty twist. It pairs well with the lemon dressing.
- You can add chickpeas for extra protein and a heartier meal.
- Replace cucumber with zucchini if you want a crunchier bite.
- Add pomegranate seeds for a bright and juicy variation.
- Use red quinoa for a more colorful salad.