This classic tabbouleh salad is a refreshing blend of parsley, mint, tomatoes, cucumbers, and quinoa tossed in a zesty lemon dressing. Bursting with fresh flavors, and vibrant colors, it’s the perfect side dish for any Mediterranean-inspired meal, or a light, and healthy lunch option.
1 cup quinoa
2 cups boiling water
1/4 cup fresh lemon juice
Salt and white pepper to taste
2 cups fresh parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 medium tomatoes, diced
½ to 1 cucumber, diced
¼ cup chives, finely chopped
Directions: Place the quinoa in a pot with 2 cups boiling water and cook until the quinoa is tender, and has absorbed all the water. Fluff the cooked quinoa with a fork, and transfer it to a large mixing bowl.
Add the chopped parsley, mint, chives, diced tomatoes, and cucumber to the bowl with the quinoa. Pour the lemon juice over all the ingredients and gently toss until well combined.
Serve the tabbouleh salad immediately, or chill it in the refrigerator for an hour to let the flavors meld before serving.
