Quinoa Tabbouleh Recipe From Our Test Kitchen
Prep Time:
Cook Time:
12 minutes
Servings:
4 servings
Ingredients
  • 1 cup quinoa
  • 2½ teaspoons kosher salt, divided, plus more if needed
  • 3 scallions, finely chopped
  • 1 medium tomato, cored and finely chopped
  • ½ English cucumber, finely chopped
  • ½ cup finely chopped fresh mint leaves
  • ¼ cup finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh dill
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
Directions
  1. In a medium bowl, add the quinoa and cover with cold water. Agitate the quinoa until the water becomes cloudy. Drain in a fine-mesh sieve and repeat until the water is no longer cloudy when the quinoa is agitated. In a medium saucepan filled with boiling water, add the quinoa and 1 teaspoon of salt. Simmer the quinoa over medium-high heat until the quinoa is tender and has uncoiled, 10 to 12 minutes. Drain in a colander and turn the quinoa out onto a kitchen-towel-lined baking sheet. Let cool for at least 20 minutes.
  2. To a large bowl, add the cooled quinoa, the scallions, tomato, cucumber, mint, parsley, dill, lemon juice, olive oil and the remaining 1½ teaspoons of salt. Stir to combine, taste, and season with more salt if needed. Serve. Calories per Serving: 240; Total Carbohydrate: 32g; Sodium: 760mg; Fiber: 4g; Protein: 7g; Fat: 10g