Quinoa Tabbouleh: Tasty Recipe for Vegetarian Dish

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 onions.

Serves 6-8

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

Directions

1. Bring the vegetable broth to a boil over medium-high heat.
2. Add the quinoa and stir.
3. Sprinkle with a little salt and black pepper.
4. Reduce to a simmer and cover.
5. Leave the quinoa to cook for 12-15 minutes or until tender. All the liquid should be absorbed.
6. Remove from the heat and leave covered for 5 minutes or so.
7. Fluff with a fork.
8. Spread onto a sheet pan to cool.
9. Add the lemon juice to a bowl with the garlic.
10. Slowly pour in the olive oil as you whisk to make a quick dressing.
11. Season to taste with salt and black pepper. Set aside.
12. Transfer the quinoa to a salad bowl along with the mint, parsley, tomato, cucumber, and onion.
13. Pour the dressing over the quinoa.
14. Toss to mix everything together.
15. Serve immediately. If you decide to chill the tabbouleh, save half of the dressing before placing it in the fridge and add the remaining dressing right before serving.