Ina Garten’s Quinoa Tabbouleh is a fresh and healthy twist on the traditional Middle Eastern dish. This version swaps bulgur for protein-packed quinoa, creating a gluten-free, nutrient-dense salad bursting with vibrant herbs, juicy tomatoes, and a tangy lemon dressing.

What is Ina Garten Quinoa Tabbouleh?

Quinoa Tabbouleh is a refreshing salad made with fluffy quinoa, fresh parsley, mint, diced tomatoes, cucumbers, and a zesty lemon dressing. This dish is a lighter, protein-rich take on classic tabbouleh, making it a perfect side dish or a light main course.

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Reasons to Try Ina Garten Quinoa Tabbouleh

Healthy and nutritious: Packed with protein, fiber, and fresh ingredients.
Gluten-free alternative: Quinoa replaces traditional bulgur for a gluten-free option.
Light and refreshing: A perfect salad for warm weather or as a side dish.
Easy to make ahead: Flavors deepen when left to marinate.
Versatile: Enjoy on its own, as a side, or in wraps and bowls.

Ingredients Needed to Make Ina Garten Quinoa Tabbouleh

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, diced
1/2 English cucumber, diced
3 green onions, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin (optional, for extra flavor)

Instructions to Prepare Ina Garten Quinoa Tabbouleh

Step 1: Cook the Quinoa

Boil the quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
Simmer: Add the rinsed quinoa, reduce the heat to low, cover, and cook for about 12–15 minutes until the water is absorbed.
Fluff and cool: Remove from heat, fluff with a fork, and let cool completely.

Step 2: Prepare the Vegetables and Herbs

Chop ingredients: Dice the cherry tomatoes, cucumber, green onions, parsley, and mint.

Step 3: Make the Dressing

Whisk the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and cumin (if using).

Step 4: Assemble the Salad

Combine ingredients: In a large mixing bowl, add the cooled quinoa, chopped vegetables, and herbs.
Add the dressing: Pour the lemon dressing over the salad and toss gently to coat everything evenly.

Step 5: Serve

Chill and serve: Let the salad sit for 10–15 minutes to allow flavors to meld before serving.

What Goes Well With Ina Garten Quinoa Tabbouleh

Grilled chicken or fish: Complements proteins like grilled salmon or chicken.
Falafel or hummus: Serve alongside Mediterranean dishes.
Pita bread or wraps: Enjoy as a filling for wraps or with a warm pita.
Roasted vegetables: Pairs well with roasted eggplant, zucchini, or bell peppers.
Feta cheese: Sprinkle with feta for a creamy and salty contrast.

Key Tips for Making Ina Garten Quinoa Tabbouleh

Use fluffy quinoa: Let the quinoa cool before mixing to avoid a mushy texture.
Fresh herbs are key: Use fresh parsley and mint for the best flavor.
Adjust seasoning: Taste and add more lemon juice or salt as needed.
Let it marinate: Allowing the salad to sit enhances the flavors.
Customize with extras: Add chickpeas, feta, or avocado for variety.

Creative Variations of Ina Garten Quinoa Tabbouleh

Spicy version: Add diced jalapeños or a pinch of red pepper flakes.
Greek-style: Mix in kalamata olives and feta cheese.
Nutty crunch: Sprinkle with toasted almonds or pine nuts.
Pomegranate twist: Add pomegranate seeds for sweetness.
Protein boost: Toss in grilled shrimp, chicken, or chickpeas.

Storage Guidelines for Ina Garten Quinoa Tabbouleh

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Serve cold or room temperature: Best enjoyed fresh but can be eaten straight from the fridge.
Do not freeze: The fresh herbs and vegetables won’t retain their texture after freezing.

FAQs

Can I make quinoa tabbouleh ahead of time?

Yes, quinoa tabbouleh can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors improve as it sits, making it a great meal-prep option.

What can I use instead of quinoa in tabbouleh?

You can substitute quinoa with bulgur, couscous, farro, or even cauliflower rice for a low-carb option.

How do I keep quinoa from becoming mushy in tabbouleh?

To keep quinoa fluffy, rinse it before cooking, use the correct water-to-quinoa ratio (2:1), and let it cool completely before mixing it with other ingredients.

Can I add protein to quinoa tabbouleh?

Yes, you can add grilled chicken, shrimp, chickpeas, or feta cheese for extra protein and a heartier meal.

Wrapping Up

Ina Garten’s Quinoa Tabbouleh is a fresh, healthy, and flavorful dish that’s perfect for any occasion. Whether served as a side or a light meal, this nutritious and easy-to-make salad is a fantastic addition to your recipe collection. Try it today and enjoy its vibrant flavors!