Lebanese Quinoa Tabbouleh

Name: Lebanese Quinoa Tabbouleh
Prep time: 41 min
Cook time: 12 min
Total time: 53 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: ¾ cup (140 g) white quinoa, rinsed under cold running water for 30 seconds and drained well; 1½ cups (355 ml) water; ¼ tsp (1½ g) fine sea salt; 3 large bunches (300 g) flat-leaf parsley, washed and thoroughly dried; leaves and tender stems only, finely chopped (about 6 packed cups / 180 g chopped); ½ cup (20 g) fresh mint leaves, packed, washed, dried and finely chopped; 3 medium (450 g) ripe medium tomatoes, cored, seeds and jelly scooped out, flesh cut into ¼-inch (6 mm) dice; 4 whole (60 g) scallions, white and green parts, thinly sliced; ⅓ cup (80 ml) freshly squeezed lemon juice, from 2 to 3 lemons, strained; ⅓ cup (80 ml) extra-virgin olive oil; ¾ tsp (4½ g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) ground allspice (optional); 12 small inner leaves (150 g) romaine lettuce leaves, washed and dried, for scooping (optional)

From the MyKitchenBank Kitchen

A gluten-free take on Lebanese tabbouleh that keeps the classic parsley-forward balance, with fluffy quinoa replacing bulgur. Bright with lemon, juicy tomato and cool mint.

Prep: 41 min
Cook: 12 min
Wait: 40 min
Total: 1 hr 33 min
Makes: About 6 cups (6 side-dish servings)

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Ingredients

6 servings

For the quinoa
¾ cup (140 g) white quinoa, rinsed under cold running water for 30 seconds and drained well
1½ cups (355 ml) water
¼ tsp (1.5 g) fine sea salt
For the salad
3 large bunches (300 g) flat-leaf parsley, washed and thoroughly dried; leaves and tender stems only, finely chopped (about 6 packed cups / 180 g chopped)
½ cup (20 g) fresh mint leaves, packed, washed, dried and finely chopped
3 medium (450 g) ripe medium tomatoes, cored, seeds and jelly scooped out, flesh cut into ¼-inch (6 mm) dice
4 whole (60 g) scallions, white and green parts, thinly sliced
For the dressing
⅓ cup (80 ml) freshly squeezed lemon juice, from 2 to 3 lemons, strained
⅓ cup (80 ml) extra-virgin olive oil
¾ tsp (4.5 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) ground allspice (optional)
To serve
12 small inner leaves (150 g) romaine lettuce leaves, washed and dried, for scooping (optional)

Equipment (7)

Fine-mesh sieve
2-quart (2 L) saucepan with lid
Large shallow tray or platter (13×18-inch / 33×46 cm)
Large sharp chef's knife and cutting board
Salad spinner or clean kitchen towels
Large mixing bowl (4-quart / 4 L)
Small bowl or jar for the dressing

Steps

Before you start

No oven is needed. The only cooking is simmering the quinoa on the stovetop for 12 minutes. Everything else is raw. You can use 2¼ cups (400 g) leftover cooked quinoa instead and skip steps 1 to 4.
The quinoa must be fully cool before it meets the herbs and tomatoes. Warm quinoa wilts parsley and turns it dull.
Dry the washed herbs very well. Wet herbs turn mushy when chopped and make the salad watery.
Use a very sharp knife for the parsley. A dull blade bruises it.

1
Rinse the quinoa
- Put ¾ cup (140 g) quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds, rubbing it with your hand, to remove the bitter natural coating.
- Shake off excess water.
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Ready when: Water runs clear and no longer looks foamy.
Tip: Skipping the rinse can leave the salad tasting soapy or bitter.
2
Simmer the quinoa
- Combine the rinsed quinoa, 1½ cups (355 ml) water and ¼ tsp salt in a 2-quart (2 L) saucepan.
- Bring to a boil over high heat, then reduce to low, cover and simmer for 12 minutes without lifting the lid.
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Ready when: All the water is absorbed, and the grains look translucent with tiny curled white tails.
Tip: Keep the lid on. Escaping steam leaves the grains undercooked.
3
Steam off the heat
- Remove the pan from the heat, keep the lid on and let it stand for 5 minutes.
- Fluff with a fork.
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Ready when: Grains are tender with a slight bite and separate easily.
4
Spread and cool
- Spread the quinoa in a thin layer on a large shallow tray or platter.
- Let it cool for about 20 minutes, stirring once or twice, until completely cool to the touch.
- Transfer to the large mixing bowl.
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Ready when: No warmth remains when you press a palm to the grains.
Tip: In a hurry, put the tray in the fridge for 10 minutes.
5
Wash and dry herbs
- Wash the parsley and mint in a big bowl of cold water, lift them out and spin dry in a salad spinner.
- Pat with clean towels until no moisture remains.
- Pick the leaves and tender upper stems from the parsley and discard thick lower stems.
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Ready when: Leaves feel dry, not damp, when squeezed gently.
Tip: Lift herbs out of the water, don't pour through a colander, so the grit stays in the bowl.
6
Chop the herbs
- Bunch the parsley tightly and chop with a very sharp knife, rocking through it until the pieces are about ⅛ inch (3 mm), roughly 6 packed cups (180 g).
- Chop the mint finely, to ½ cup packed (20 g).
- Add both to the quinoa.
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Ready when: Herbs are finely chopped and fluffy, not pasty or dark green and wet.
Tip: Chop mint last and don't over-chop it, as it bruises and blackens easily.
7
Prep tomatoes and scallions
- Core the tomatoes, halve them, and scoop out the seeds and jelly with a spoon.
- Cut the flesh into ¼-inch (6 mm) dice and drain in a sieve for 2 minutes.
- Slice the scallions thinly.
- Add both to the bowl.
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Ready when: Tomato pieces are even and not dripping with juice.
Tip: Seeding the tomatoes keeps the salad from turning soggy.
8
Whisk the dressing
- In a small bowl or jar, whisk or shake ⅓ cup (80 ml) lemon juice, ⅓ cup (80 ml) olive oil, ¾ tsp salt, ½ tsp pepper and the allspice, if using.
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Ready when: The dressing looks cloudy and emulsified, and tastes bright and salty.
9
Toss gently
- Pour the dressing over the quinoa, herbs, tomatoes and scallions in the bowl.
- Toss gently with two spoons or your hands until the quinoa and herbs are evenly coated.
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Ready when: Everything is lightly glossy, with no pooled dressing at the bottom.
Tip: Toss with a light touch so the tomatoes don't break down.
10
Rest and season
- Let the salad rest at room temperature for 15 minutes so the quinoa absorbs the lemony dressing.
- Taste and add more salt or a squeeze of lemon if needed.
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Ready when: The salad tastes bright, lemony and well seasoned, with no raw edge.
11
Serve
- Spoon the tabbouleh into a shallow bowl and serve with the romaine leaves for scooping, if using.
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Tip: Drain any liquid that collects at the bottom of the bowl before serving, for a fresher texture.

Good to know

Tips

Parsley should be the star: the finished salad should look green with flecks of red, not like a quinoa salad with herbs.
Chop herbs by hand. A food processor bruises them and gives a wet, pasty texture.
Salt the dressing, not the tomatoes, to avoid them releasing juice before serving.
For a main dish, add a can of rinsed chickpeas (about 1½ cups / 240 g) and diced cucumber.

Make ahead

Cook and cool the quinoa, and chop the herbs, tomatoes and scallions, up to 1 day ahead. Store each separately in the fridge, with the herbs wrapped in a dry paper towel. Make the dressing separately, and toss everything together within 1 to 2 hours of serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 3 days in an airtight container, best within 2 days; drain any liquid and refresh with a squeeze of lemon. Freezing is not recommended because the herbs and tomatoes turn watery. Serve cold or let it sit at room temperature for 15 minutes; no reheating needed.

Substitutions

white quinoa → fine bulgur (#1). Use ¼ cup (45 g) soaked in the lemon juice and tomato juices for 20 minutes, no cooking needed, but it is no longer gluten-free.
white quinoa → tri-color quinoa. Works the same way; the colors are prettier but the flavor is slightly nuttier.
fresh mint leaves → 1 tbsp dried mint. Use only if fresh is unavailable; crumble it into the dressing.
scallions → ¼ cup (35 g) finely diced red onion. Rinse in cold water for a milder bite.