Quinoa Tabbouleh

Ingredients for Quinoa Tabbouleh

• 150g quinoa, rinsed well

• 1/2 teaspoons kosher salt plus more

• 2 tablespoons fresh lemon juice

• 1 garlic clove, minced

• 120ml extra-virgin olive oil

• Freshly ground black pepper

• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces

• 575ml cherry tomatoes, halved

• 2/3 cup chopped flat-leaf parsley

• 1/2 cup chopped fresh mint

• 2 spring onions, thinly sliced

How to make Quinoa Tabbouleh

Bring quinoa, 1/2 teaspoons salt, and 300ml water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 60ml dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and spring onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.