Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1 cup (170 g) white quinoa, rinsed well in a fine-mesh sieve; 1¾ cups (415 ml) water; ½ tsp (3 g) fine sea salt; 4 cups (100 g) flat-leaf parsley, loosely packed leaves and tender stems (about 2 large bunches), washed, completely dried, and finely chopped; ½ cup (20 g) fresh mint leaves, packed, washed, dried, and finely chopped; 1 lb (450 g) ripe Roma tomatoes, about 4 medium, halved, seeds and gel scooped out, cut into ¼-inch (6 mm) dice; 4 whole (60 g) scallions, white and green parts, thinly sliced; 1 cup (150 g) English cucumber, unpeeled, cut into ¼-inch (6 mm) dice (optional); ¼ tsp (1½ g) fine sea salt, for drawing water from the tomatoes; ⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons, strained; ⅓ cup (80 ml) extra-virgin olive oil; ¾ tsp (4½ g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground; ¼ tsp (½ g) ground allspice (optional)

From the MyKitchenBank Kitchen

A bright, herb-packed take on Lebanese tabbouleh that swaps bulgur for fluffy quinoa, making it gluten-free and great for meal prep. Mountains of parsley and mint, juicy tomatoes, and a sharp lemon-olive oil dressing keep every bite fresh.

Prep: 30 min
Cook: 19 min
Wait: 40 min
Total: 1 hr 29 min
Makes: About 6 cups (6 side-dish servings)

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Ingredients

6 servings

For the quinoa
1 cup (170 g) white quinoa, rinsed well in a fine-mesh sieve
1¾ cups (415 ml) water
½ tsp (3 g) fine sea salt
For the salad
4 cups (100 g) flat-leaf parsley, loosely packed leaves and tender stems (about 2 large bunches), washed, completely dried, and finely chopped
½ cup (20 g) fresh mint leaves, packed, washed, dried, and finely chopped
1 lb (450 g) ripe Roma tomatoes, about 4 medium, halved, seeds and gel scooped out, cut into ¼-inch (6 mm) dice
4 whole (60 g) scallions, white and green parts, thinly sliced
1 cup (150 g) English cucumber, unpeeled, cut into ¼-inch (6 mm) dice (optional)
¼ tsp (1.5 g) fine sea salt, for drawing water from the tomatoes
For the dressing
⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons, strained
⅓ cup (80 ml) extra-virgin olive oil
¾ tsp (4.5 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground
¼ tsp (0.5 g) ground allspice (optional)

Equipment (7)

Medium saucepan (2-quart / 2-liter) with a tight lid
Fine-mesh sieve
Rimmed baking sheet (half-sheet, 18×13-inch / 46×33 cm)
Large mixing bowl (4-quart / 4-liter)
Sharp chef's knife and cutting board
Salad spinner or clean kitchen towels
Small bowl and whisk

Steps

Before you start

Wash the parsley and mint first and let them dry fully (a salad spinner plus a towel works well); wet herbs turn mushy and dilute the dressing.
Use ripe, firm tomatoes such as Roma; watery or underripe ones make a soggy, bland salad.
Plan on about 90 minutes total, including cooling the quinoa and a 20-minute rest so the flavors meld.
Squeeze the lemons fresh; bottled juice tastes flat here.

1
Rinse the quinoa
- Put the quinoa in a fine-mesh sieve and rinse under cold running water for about 1 minute, swishing with your hand, until the water runs clear and no longer feels slippery or foamy.
- Shake off excess water.
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Ready when: Water runs clear with no soapy foam.
Tip: Rinsing removes saponins, the natural coating that makes quinoa taste bitter.
2
Boil and simmer quinoa
- In a 2-quart saucepan, bring the water and ½ tsp cooking salt to a boil over medium-high heat.
- Stir in the rinsed quinoa, return to a boil, then reduce the heat to low, cover tightly, and cook undisturbed for 15 minutes.
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Ready when: All the water is absorbed and tiny spiral tails are visible on the grains.
Tip: Don't lift the lid while simmering; escaping steam leaves the quinoa underdone.
3
Steam and fluff
- Remove the pan from the heat and keep the lid on for 5 minutes.
- Fluff the quinoa with a fork, scraping up from the bottom.
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Ready when: Grains are tender, separate, and fluffy with no wet spots.
4
Cool the quinoa
- Spread the quinoa in an even layer on a rimmed baking sheet.
- Let it cool for about 15 minutes, stirring once halfway, until no longer warm to the touch.
- Meanwhile, continue with the next steps.
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Ready when: Quinoa feels room temperature when you press a hand to it.
Tip: Warm quinoa will wilt the herbs and turn them dark, so be sure it is fully cooled.
5
Chop the herbs
- Bunch the dry parsley leaves tightly and slice with a very sharp knife into fine, confetti-like pieces, rocking the knife through the pile once or twice more.
- Chop the mint the same way.
- Place both in a large mixing bowl.
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Ready when: Herbs are finely chopped but still fluffy and bright green, not a wet paste.
Tip: Use a sharp knife and dry herbs; dull blades bruise the leaves and release bitter juice.
6
Prep and drain tomatoes
- Place the diced tomatoes in a fine-mesh sieve set over a bowl and toss with ¼ tsp salt.
- Let them drain while the quinoa cools, shaking occasionally.
- Slice the scallions and dice the cucumber, if using, and add both to the herbs.
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Ready when: About 2 tablespoons of liquid have collected in the bowl and the tomatoes look slightly glossy.
Tip: Draining the tomatoes keeps the finished salad from turning watery.
7
Whisk the dressing
- In a small bowl, whisk the lemon juice, olive oil, ¾ tsp salt, black pepper, and allspice (if using) for about 30 seconds until the dressing looks cloudy and slightly thickened.
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Ready when: The oil and lemon juice are emulsified into a pale, cloudy dressing.
8
Toss the salad
- Add the cooled quinoa and drained tomatoes (discard the liquid) to the bowl with the herbs and scallions.
- Pour the dressing over the top and toss gently with two spoons for about 1 minute, lifting from the bottom, until everything is evenly coated.
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Ready when: Quinoa is speckled evenly with green herbs and no dressing pools at the bottom.
Tip: Toss gently so the tomatoes keep their shape.
9
Rest and adjust
- Cover and let the salad rest at room temperature for 20 minutes so the quinoa absorbs the dressing and the flavors meld.
- Taste, then add a pinch of salt or a squeeze of lemon juice if it needs brightening.
- Serve at room temperature or chilled.
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Ready when: Salad tastes distinctly lemony and herby, with well-seasoned quinoa.
Tip: Season at the end; cooled grains often need a little more salt and acid than you expect.

Good to know

Tips

Dry herbs thoroughly before chopping; this is the single biggest factor in a fresh, non-soggy tabbouleh.
Traditional tabbouleh is mostly herbs, so don't cut back on the parsley. The quinoa should be a supporting grain.
Serve with crisp romaine or small lettuce leaves for scooping, or alongside grilled chicken, falafel, or hummus.
If making a day ahead, hold back half the lemon juice and add it right before serving for the freshest flavor.

Make ahead

Cook and cool the quinoa and make the dressing up to 2 days ahead and refrigerate separately. Chop the herbs and tomatoes up to 1 day ahead, store in separate containers lined with paper towels, and toss everything together within 1 hour of serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days (herbs darken and soften after day 1, but the flavor stays good). Freezer: not recommended because the tomatoes and herbs turn watery. Serve chilled or let stand 15 minutes at room temperature, then stir and refresh with a squeeze of lemon.

Substitutions

white quinoa → red or tricolor quinoa. Same quantity and cooking time; the salad will look a bit more rustic and the texture is slightly crunchier.
ripe Roma tomatoes → cherry or grape tomatoes. Use 1 lb (450 g), quartered; they are less watery, so you can skip the draining step.
scallions → ½ small red onion, very finely diced. Soak the diced onion in cold water for 5 minutes and drain to mellow the bite.
fresh lemon juice → fresh lime juice. Use the same amount for a slightly different citrus flavor.