Tabbouleh is a vegetarian dish that originates from the Levant. It is traditionally made with bulgur or couscous, parsley, mint, onion, and tomato but adding quinoa is a nice way to change it up. There is still a strong presence of herbs which gives the dish a green hue but the quinoa lends its richness to the recipe. When everything combines you have tabbouleh that greets the taste buds with a combination of cool mint and fragrant parsley. Soon after, the tomato comes in along with cucumber and sharp bites of onion.
Ingredients for this recipe
- 2 cups vegetable broth, reduced sodium
- 1 cup quinoa, rinsed and drained
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 tomato, sliced
- 1 English cucumber, cut into 1/4 inch pieces
- 1/2 onion, finely minced
- Juice of 1 lemon
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Bring the vegetable broth to a boil over medium-high heat.
- Add the quinoa and stir.
- Sprinkle with a little salt and black pepper.
- Reduce to a simmer and cover.
- Leave the quinoa to cook for 12-15 minutes or until tender. All the liquid should be absorbed.
- Remove from the heat and leave covered for 5 minutes or so.
- Fluff with a fork.
- Spread onto a sheet pan to cool.
- Add the lemon juice to a bowl with the garlic.
- Slowly pour in the olive oil as you whisk to make a quick dressing.
- Season to taste with salt and black pepper. Set aside.
- Transfer the quinoa to a salad bowl along with the mint, parsley, tomato, cucumber, and onion.
- Pour the dressing over the quinoa.
- Toss to mix everything together.
- Serve immediately. If you decide to chill the tabbouleh, save half of the dressing before placing in the fridge and add the remaining dressing right before serving.