Quinoa Tabbouleh
This is a twist on traditional tabbouleh whereby quinoa takes the place of bulgur. The grains are similar in size, but quinoa makes this suitable for those avoiding gluten and is higher in protein. Cucumbers, tomatoes, and feta add flavor and texture to this tasty salad. Feel free to use another grain, such as bulgur or farro in place of quinoa.
Ingredients
- 3/4 cup quinoa
- 1 cup diced English or Persian cucumber (or peeled, seeded regular cucumber)
- 1 cup halved cherry tomatoes
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- The zest from 1/2 of a lemon
- 1 teaspoon salt
- 1/3 cup crumbled feta cheese (optional for a vegan version)
- 1/3 cup toasted chopped pecans
Instructions
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If the quinoa isn't labeled "pre-rinsed", pour it into a fine mesh sieve or colander and rinse thoroughly under warm water.
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Transfer the quinoa to a medium saucepan and add enough water to cover the quinoa by at least 1 ½ inches. Set the pot on the stove over high heat and bring to a boil. When the water boils, drop the heat until it simmers vigorously. Simmer until it is tender, about 15 minutes. Pour into a colander and leave to drain in the sink for a few minutes.
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Transfer quinoa to a large bowl and add the cucumber, tomatoes, parsley, mint, olive oil, lemon juice, lemon zest, and 1/2 teaspoon of salt. Stir well, taste, and add more salt if needed. Add the crumbled feta and stir gently just to combine. Scatter the pecans over the top.
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Serve warm or at room temperature.