It’s still 80 degrees in LA, so I can’t bring myself to bust out the pumpkin and Fall recipes just yet, but they are coming, I promise! In the meantime, I will be stuffing my face with all things light and healthy to help me beat the heat! This quinoa tabbouleh is the perfect healthy side dish or stand alone salad. It is full fresh herbs and juicy cherry tomatoes, all tossed in a light lemon dressing that adds such a beautiful bright citrus flavor to this dish.
Traditional tabbouleh (aka tabouli) uses bulgur wheat as the grain, but swapping that for quinoa makes this one nutrient dense side dish! This recipe is gluten free, vegan, packed with vitamins and minerals, full of protein, and all of that parsley and lemon makes it detoxifying to boot!
Serve it along side your favorite grilled meat, or add a healthy scoop to your next salad. It also makes a great addition to any Mediterranean plate – something I could eat on a weekly basis! One of my favorite ways to enjoy it is with my white bean hummus, gluten free crackers, and some sliced cucumbers, for the ultimate light and healthy snack.
Fall and Winter are coming and they will each have their joys, but once we lose our Summer tomatoes and herbs, we’re all going to wish we had them back, so we might as well enjoy what we have and not rush to the next season just yet! Who’s with me?!Print
Quinoa Tabbouleh is a light and fresh side dish or salad full of fresh herbs all tossed in a bright citrus dressing.
- 1 cup dry quinoa, rinsed very well and drained
- 1 ½ cups water
- ¾ cup chopped fresh parsley (flat leaf or curly)
- 5 green onions, thinly sliced, white and light green parts only
- 1 ½ cups cherry tomatoes, cut in half
- 3 Tbsp finely chopped fresh mint leaves
- 1 Tbsp lemon zest
- 1 lemon, juiced, about ¼ cup
- 1 large clove of garlic, crushed
- 3 Tbsp olive oil
- salt and pepper to taste
- pinch of cayenne pepper, optional
- Combine quinoa and water in a medium saucepan, bring it to a boil, reduce heat, and then cover and cook on low for 20 minutes or until all water is absorbed and quinoa is translucent. Fluff with a fork, and transfer to a small bowl to cool.
- Combine parsley, green onion, tomatoes, and mint in a medium bowl. Stir in cooled quinoa.
- To make the dressing, whisk together the lemon juice, lemon zest, garlic, and olive oil. Season with cayenne pepper, salt and pepper to taste. Pour dressing over quinoa and toss well.
- Can be served immediately, but for best results, serve chilled.
Quinoa needs to be rinsed very well in order to remove any bitterness from the grain. Do not skip rinsing the dry quinoa before cooking it or it will ruin the flavor of the dish.