Quinoa Tabbouleh Salad
Quinoa cooks in 15 minutes, so this herby salad of parsley, mint, tomatoes, cucumber and spring onions comes together in about 35. Serves 4.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 300 ml
- 60 g
- 20 g
- 60 ml
- ½ tsp
- 1 tsp
- ¼ tsp
Process
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Put the quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds to remove the bitter saponin coating, then drain well.
Combine the rinsed quinoa and 300 ml water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for 13 to 15 minutes, until the water is absorbed and the grains look translucent with a visible white spiral.
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Fluff with a fork and spread it out on a large plate or tray to cool completely, about 10 minutes. Warm quinoa will wilt the herbs, so do not skip this.
While the quinoa cools, finely chop the flat-leaf parsley and fresh mint. Keep them fairly dry after washing so the salad does not turn soggy.
Deseed and dice the tomatoes and cucumber into 5 mm pieces, and thinly slice the spring onions.
In a large bowl, whisk the juice of 2 lemons with the extra-virgin olive oil, ground cumin, fine salt and black pepper until the dressing looks slightly thickened.
Add the cooled quinoa, parsley, mint, tomatoes, cucumber and spring onions to the dressing. Toss gently with a fork until everything is evenly coated.
Taste and adjust with more salt or lemon juice. For the best flavour, cover and refrigerate for 20 to 30 minutes before serving so the quinoa absorbs the dressing.
Kitchen notes
Kitchen notes
- The most common mistake is adding the herbs and vegetables to hot quinoa. Let the quinoa cool completely first, otherwise the parsley and mint turn dark and the salad becomes mushy.
- Rinse the quinoa thoroughly before cooking. Unrinsed quinoa keeps its bitter saponin coating and can make the whole salad taste soapy.
- Deseed the tomatoes and cucumber. Their watery centres dilute the lemon-olive oil dressing and make the salad soggy within an hour.
- The quinoa is done when the grains are tender but still separate and a small white germ ring has curled away from each grain. If there is still water in the pan after 15 minutes, drain it off and return the quinoa to the heat for 1 minute.
Substitutions
- quinoa→cooked bulgur wheat (use 200 g dry, cooked according to package directions; note this makes the dish no longer gluten-free)
- fresh mint→extra flat-leaf parsley plus 1 tsp dried mint
- spring onions→1 small red onion, finely diced and rinsed in cold water
- ground cumin→1 tsp sumac for a more tart, citrusy flavour
Storage & reheating
Store the tabbouleh in an airtight container in the refrigerator for up to 3 days. The herbs will darken slightly and the tomatoes will release juice, so drain off any excess liquid before serving. It does not freeze well because the cucumber and tomatoes become watery and the herbs lose their texture. To refresh, stir in a squeeze of fresh lemon juice and a drizzle of olive oil; serve cold or at cool room temperature, never reheated.
FAQ
The questions we get asked most
Why did my quinoa tabbouleh turn out soggy?
The usual causes are adding the dressing to warm quinoa, not deseeding the tomatoes and cucumber, or using wet herbs. Cool the quinoa completely, scoop out the watery seed pulp from the tomatoes and cucumber, and spin or pat the parsley and mint dry before chopping.
Can I make quinoa tabbouleh ahead of time?
Yes, but keep the components separate for the best result. Cook and cool the quinoa up to 3 days ahead, and chop the herbs and vegetables up to 1 day ahead, storing each in its own container. Toss everything with the dressing no more than 2 hours before serving.
How do I know when the quinoa is fully cooked?
The grains should be tender with a slight bite, and each one will show a small white spiral germ that has separated from the seed. If the quinoa is still crunchy after 15 minutes, add 2 tbsp water and cook for 3 more minutes, then let it steam off the heat.
Can I use canned or frozen ingredients instead of fresh?
Canned diced tomatoes work in a pinch, but drain and pat them dry first because they carry a lot of liquid. Frozen chopped parsley or mint is not recommended here since it turns limp and dark; fresh herbs are what make this salad taste bright.
Is quinoa tabbouleh gluten-free and vegan?
Yes, as written this recipe is naturally gluten-free and vegan. Quinoa is a seed rather than a wheat grain, and the dressing uses only lemon juice and olive oil. If you swap in bulgur wheat, the dish is no longer gluten-free.
How long does quinoa tabbouleh keep in the fridge?
It keeps for up to 3 days in an airtight container in the refrigerator. After the first day the herbs darken and the vegetables release juice, so drain any liquid and stir in a little fresh lemon juice and olive oil before serving.
Can I freeze quinoa tabbouleh?
Freezing is not recommended. The cucumber and tomatoes break down into water, the herbs turn black, and the quinoa becomes grainy once thawed. If you want to prep ahead, freeze only the cooked plain quinoa for up to 2 months and make the salad fresh.
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