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To create a tasty Quinoa Tabouli Salad, you need these key ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups water - 1 large cucumber, diced into small cubes - 2 large tomatoes, diced into bite-sized pieces - 1 red onion, finely chopped - 1 cup fresh parsley leaves, finely chopped - 1/2 cup fresh mint leaves, finely chopped - 1/4 cup extra virgin olive oil - 1/4 cup freshly squeezed lemon juice (about 2-3 lemons) - Salt and freshly ground black pepper to taste Each ingredient plays a role in the dish. The quinoa adds protein and fiber. Fresh veggies provide crunch and flavor. Olive oil and lemon juice give a bright finish. Using fresh ingredients is key for flavor and health. Fresh parsley and mint bring bright notes. They make the salad taste lively. Fresh tomatoes and cucumbers add juiciness. They also provide vital vitamins. Freshness ensures your salad is vibrant and appealing. You can easily customize your salad. Here are some ideas: - Use farro or bulgur instead of quinoa for a different texture. - Add bell peppers for extra crunch and color. - Mix in chickpeas for added protein and heartiness. - Swap lemon juice for lime juice for a zesty twist. - Use different herbs like cilantro or basil for unique flavors. Feel free to experiment and make this salad your own! {{ingredient_image_2}} To start, bring 2 cups of water to a rolling boil in a medium saucepan. This step is crucial for cooking the quinoa just right. Once the water is boiling, add 1 cup of rinsed quinoa. Lower the heat to a gentle simmer. Cover the pan and cook for about 15 minutes. The quinoa should be fluffy, and all the water should be absorbed. After cooking, remove the pan from heat. Allow the quinoa to cool to room temperature. You can speed up cooling by exposing it to air. While the quinoa cools, it’s time to prepare the fresh veggies. Take 1 large cucumber and dice it into small cubes. Then, dice 2 large tomatoes into bite-sized pieces. Next, finely chop 1 red onion. In a large mixing bowl, combine the diced cucumber, tomatoes, and chopped onion. Mix gently to blend the flavors. This will give your salad a fresh and vibrant base. Once the quinoa has cooled, add it to the bowl with the veggies. Mix everything thoroughly to ensure even distribution. Now, fold in 1 cup of finely chopped fresh parsley and 1/2 cup of finely chopped fresh mint. These herbs add a burst of flavor. Next, in a separate small bowl, whisk together 1/4 cup of extra virgin olive oil and 1/4 cup of freshly squeezed lemon juice. Add a pinch of salt and pepper to taste. Drizzle this dressing over the quinoa salad mixture. Toss gently to coat all ingredients evenly. Taste the salad and adjust seasoning if needed. Finally, cover it and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully. To make fluffy quinoa, first rinse it well. Rinsing removes the bitter coating called saponin. Next, use the right water-to-quinoa ratio. I find that two cups of water for one cup of quinoa works best. Bring the water to a boil before adding the quinoa. Once you add it, lower the heat and cover the pot. Cook for about 15 minutes until the water is gone. After cooking, let it sit for a few minutes. This lets the steam finish cooking it. Fluff it with a fork for that perfect texture. When chopping veggies for your salad, keep your knife sharp. A sharp knife works better and is safer to use. Start with a clean cutting board to avoid cross-contamination. For cucumbers and tomatoes, cut them into small, even pieces. This helps them mix well in the salad. For the onion, chop it finely. This lets its flavor spread throughout the dish. Lastly, wash your herbs well. Dry them before chopping to keep them fresh and crisp. To improve the flavor of your salad, taste as you go. Start with basic salt and pepper. After mixing in the dressing, add more if needed. A squeeze of extra lemon juice can brighten the taste. You can also try adding garlic powder for a kick. If you love spice, a pinch of cayenne pepper can be nice. Remember, fresh herbs like parsley and mint pack a lot of flavor. Use them generously to make your salad pop! Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Chill Before Serving: Allowing the salad to chill for at least 30 minutes before serving helps the flavors to meld and enhances the overall taste. Fresh Herbs Matter: Use fresh herbs for the best flavor; dried herbs will not give the same vibrant taste and aroma to your tabouli salad. Customize Your Veggies: Feel free to add or substitute vegetables like bell peppers or radishes to suit your taste and make the salad even more colorful. {{image_4}} Quinoa Tabouli is naturally gluten-free. This makes it a great choice for many diets. You can enjoy it without worry. To keep it vegan, ensure your dressing does not have any animal products. The salad is packed with plant-based goodness. Want to make your salad heartier? You can add proteins like chickpeas or black beans. About one cup of chickpeas will boost its nutrition. You can also toss in diced grilled chicken or shrimp. These options will make the dish a full meal. Feel free to mix in different herbs and veggies. Basil and cilantro can add a nice twist. You can also try bell peppers or avocados. Each addition brings a new flavor. This salad is fun because you can change it every time! To keep your quinoa tabouli salad fresh, store it in an airtight container. This helps prevent air from spoiling the flavors. If you have a large batch, divide it into smaller portions. This way, you only open what you need, keeping the rest fresh longer. Place the container in the fridge right after serving. This salad tastes best cold, so there’s no need to reheat it. When stored properly, the salad lasts about 3 to 5 days in the fridge. Always check for any off smells or changes in texture before eating. If the salad looks good, it’s likely still safe to eat. Making quinoa tabouli salad ahead of time is easy and smart. You can prepare it up to 2 days before you plan to eat it. Just mix all your ingredients and let them sit in the fridge. This gives the flavors time to blend, making the salad even tastier. Just remember to keep the dressing separate if you want your salad to stay crisp. Mix it in right before serving for the best taste. Quinoa is a tiny seed that cooks like a grain. It has lots of protein, fiber, and vitamins. Quinoa is gluten-free, making it great for those with allergies. It also has antioxidants that help fight disease. Eating quinoa can boost your energy and keep you full longer. This makes it a smart choice for meals. Yes, you can use other grains. Some good choices are bulgur, farro, or couscous. Each grain gives a different taste and texture. Bulgur cooks quickly and has a nutty flavor. Farro is chewy and adds heartiness. Couscous is light and fluffy. Just remember to adjust cooking times based on the grain you choose. You can store Quinoa Tabouli Salad in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container. The flavors will get better as it sits. However, the veggies may lose some crunch over time. If you want the salad to last longer, don’t add the dressing until you’re ready to eat. Quinoa Tabouli Salad combines fresh ingredients, easy steps, and personal touches. You learned how to cook quinoa perfectly and prepare crisp veggies. I shared tips for fluffy quinoa and seasoning to boost flavor. Don't forget to try different grains and variations to suit your taste. Proper storage keeps leftovers fresh. Enjoy this dish as a healthy meal or snack. Embrace the fun of making it your own!

Zesty Quinoa Tabouli Salad

A refreshing and vibrant salad featuring quinoa, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Salad
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water
  • 1 large cucumber, diced into small cubes
  • 2 large tomatoes, diced into bite-sized pieces
  • 1 large red onion, finely chopped
  • 1 cup fresh parsley leaves, finely chopped
  • 1 2-3 lemons, freshly squeezed for juice
  • 1 4 cup extra virgin olive oil
  • 1 4 cup freshly squeezed lemon juice
  • to taste salt and freshly ground black pepper

Instructions
 

  • Start by bringing 2 cups of water to a rolling boil in a medium saucepan.
  • Once the water is boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover the pan, and cook for approximately 15 minutes, or until the quinoa grains are fluffy and all the water has been absorbed.
  • After cooking, remove the saucepan from the heat and allow the quinoa to cool to room temperature, exposing it to air to speed up the cooling process.
  • In a large mixing bowl, combine the diced cucumber, diced tomatoes, and chopped red onion. Mix gently to incorporate the flavors.
  • Once the quinoa has cooled, add it to the bowl with the vegetables, mixing thoroughly to ensure an even distribution.
  • Fold in the finely chopped fresh parsley and mint leaves, gently stirring to combine all ingredients harmoniously.
  • In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, and a pinch of salt and pepper, to create a vibrant dressing.
  • Drizzle the prepared dressing over the quinoa salad mixture and gently toss to coat all ingredients evenly with the flavorful dressing.
  • Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed to achieve your preferred flavor.
  • Cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.

Notes

For an eye-catching display, serve the salad in a large, colorful bowl. Garnish with extra fresh mint leaves and lemon wedges on the side.
Keyword healthy, quinoa, salad, tabouli, vegetarian