Try this Quinoa Tabbouleh recipe
- Carbohydrate 28.0535417680384 g
- Cholesterol 16.6875 mg
- Fat 12.9173314201252 g
- Fiber 13.8699487807332 g
- Protein 11.9439272356879 g
- Saturated Fat 4.1553317989099 g
- Serving Size 1 1 Serving (520g)
- Sodium 375.847358380102 mg
- Sugar 14.1835929873053 g
- Trans Fat 0.957762511024323 g
- Calories 245 calories
Step-by-step
- In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine.
- In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine.
- Top with crumbled feta and serve with pitas, if desired.
Substituting standard bulgur with white quinoa converts this dish into a naturally gluten-free option while absorbing up to three times its volume in dressing. Temperature control dictates whether the final salad remains crisp or turns into a limp paste. Hot grains will immediately wilt fragile mint and flat-leaf parsley leaves, releasing bitter chlorophyll into the mixture.
- Cool cooked quinoa completely to room temperature or chill it in the refrigerator for 20 minutes before combining with herbs.
- Whisk the olive oil and lemon juice in a separate bowl at a 1:1 ratio to emulsify the dressing before pouring.
- Quarter cherry tomatoes on a paper towel-lined plate for 10 minutes to drain excess liquid before adding them to the bowl.
- Store leftovers in an airtight glass container for up to 3 days without the feta cheese added.
Visual indicators replace guesswork when evaluating the grain; perfectly cooked white quinoa displays tiny transparent spirals separating from the seed. Fluff the grains with a fork rather than a spoon to maintain individual seed separation.
