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Tabbouleh
  • 15 MINUTES COOK TIME
  • 30 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 1 bunch parsley
  • 1/2 bunch mint
  • 1/2 cucumber
  • 2 tomatoes
  • 1/4 onion
  • 1 lemon (3 Tbsp juiced)
  • 1/4 C quinoa, dry
  • 1/2 C water
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 2 Tbsp olive oil

Directions

Mise en Place

  • Wash and dry produce.
  • Pull leaves from the stems of the parsley and mint. Mince.
  • Dice the cucumber and tomatoes.
  • Mince the onion.
  • Juice the lemon
  • Measure out the ingredients.

Cook Quinoa

  • Rinse quinoa under cold water until the water runs clear.
  • In a saucepan over medium heat, add quinoa and water. Bring to a boil.
  • Reduce heat to a simmer and cover. Allow to cook for 15 minutes.
  • Remove from heat and rest for 5 minutes.
  • Fluff with a fork and allow to cool.

Prepare the Tabbouleh

  • In a medium mixing bowl, add herbs, cucumbers, tomatoes, onions, salt, pepper, and quinoa. Mix until well combined.
  • In a separate small bowl, whisk the olive oil and lemon juice together.

Serve

  • Drizzle the olive oil and lemon juice mixture over the quinoa and vegetables.
  • Toss the salad until well combined.
  • Serve!

Recipe in Action

  • 4 Servings
  • Difficulty: Easy
Click here for Nutrition Facts Nutrition Tip

Quinoa is a plant based protein that provides all the essential amino acids. This makes quinoa a great whole grain option.

Cultural Facts

Tabbouleh is a vegetarian salad found in Lebanese cuisine. It is typically served as an appetizer and contains many fresh ingredients.

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