Description
A refreshing gluten-free twist on traditional tabbouleh featuring fluffy quinoa, fresh parsley, mint, tomatoes, cucumber, and green onions, all tossed in a zesty lemon and olive oil dressing. Perfect as a light, vibrant salad or side dish.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa
- 1 cup parsley, finely chopped
- ½ cup mint, chopped
- 1 cup diced tomatoes
- ½ cup diced cucumber
- 2 green onions, sliced
Dressing Ingredients
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- Salt & pepper to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooked quinoa along with the finely chopped parsley, chopped mint, diced tomatoes, diced cucumber, and sliced green onions. Mix these fresh ingredients thoroughly to form the base of the salad.
- Make Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well emulsified. This lemony dressing gives the salad its bright, tangy flavor.
- Toss Salad: Pour the dressing over the quinoa and herb mixture. Toss everything gently but thoroughly to evenly coat all the ingredients with the dressing, ensuring every bite is flavorful.
- Chill for Flavor: Cover the salad and chill it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld perfectly and improves the texture, making the salad more refreshing.
Notes
- Use chilled quinoa to maintain a light, fluffy texture in the salad.
- For added protein and substance, consider adding cooked chickpeas to transform this salad into a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
