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Levantine · Salad
Quinoa Tabbouleh
The classic parsley, mint, tomato and lemon salad with quinoa taking the place of bulgur, so it is naturally gluten-free and protein-rich. Make it ahead; the flavors deepen.
- YieldServes 4 to 6 as a main
- Hands-on25 min
- Total1 h 2 min
- Difficulty
Ingredients
- 1 cupquinoa, about 170 g, rinsed well and drained
- 3 tbspextra-virgin olive oil
- 3 tbsplemon juice, from about 1 lemon
- ½ tspcoarse salt, plus more to taste
- to tasteblack pepper, freshly ground
- 4plum tomatoes, medium, about 85 g each, chopped
- 1cucumber, small, about 225 g, seeded and chopped
- 6scallions, white and green parts, thinly sliced
- 1 cupflat-leaf parsley, chopped
- ¼ cupmint, chopped
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