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Ina Garten Quinoa Tabbouleh Recipe

Ina Garten Quinoa Tabbouleh
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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.

Ingredients

Scale
  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-quinoa-tabbouleh/