Quinoa Tabbouleh
A fresh, herbaceous grain salad built on fluffy quinoa with swappable vegetables and proteins. Customize with your choice of produce, legumes, and finishing touches for endless variations.
Ingredients
Method
Rinse quinoa thoroughly under cold water. In a medium saucepan, bring vegetable broth to a boil, then add quinoa and reduce heat to low. Cover and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.
Fluff quinoa with a fork and transfer to a large bowl. Let cool to room temperature, about 10 minutes.
While quinoa cooks, dice cucumber, halve cherry tomatoes, mince red onion, and chop fresh parsley and mint. Set aside.
In a small bowl or using a whisk, combine lemon juice, olive oil, minced garlic, salt, and black pepper. Whisk until emulsified.
Add cooled quinoa to the large mixing bowl. Add cucumber, tomatoes, red onion, parsley, and mint. Pour dressing over the salad.
Toss gently until all ingredients are evenly coated and combined. Taste and adjust seasoning with salt, pepper, or lemon juice as desired.
Divide among bowls or plates. Top with pomegranate seeds and cooked chickpeas (or your choice legume or protein), if using. Serve chilled or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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