Ina Garten Quinoa Tabbouleh

Ina Garten Quinoa Tabbouleh is made with quinoa, lemon juice, garlic, extra-virgin olive oil, English hothouse cucumber, cherry tomatoes, flat-leaf parsley, fresh mint, and scallions.

This easy Quinoa Tabbouleh recipe creates a delicious and healthy salad that takes about 30 minutes to prepare and can serve up to 6 people.

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? Why You’ll Love This Quinoa Tabbouleh Recipe:

Healthy and Nutritious: Quinoa tabbouleh is full of protein and vitamins from quinoa and fresh veggies.
Fresh and Light: Lemon juice, mint, and parsley make the salad taste fresh and perfect for warm days.
Simple and Quick: The recipe is easy and fast to make, great for busy schedules.
Many Ways to Serve: You can eat it as a side dish, a light lunch, or add chicken or tofu for a main meal.
Good for Meal Prep: Make it ahead and keep it in the fridge for a tasty meal all week.

? Ina Garten Quinoa Tabbouleh Ingredients

1 cup quinoa, rinsed well
Kosher salt, to taste
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
1 large English hothouse cucumber (or 2 Persian cucumbers), unpeeled and cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley (loosely packed)
1/2 cup chopped fresh mint (loosely packed)
2 scallions, thinly sliced

? How To Make Ina Garten Quinoa Tabbouleh

Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of kosher salt, then reduce the heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and then spread the quinoa on a baking sheet to cool quickly.
Prepare the Dressing: In a small bowl, whisk together the lemon juice and minced garlic. Gradually whisk in the olive oil to create an emulsion. Season with kosher salt and freshly ground black pepper to taste.
Mix Quinoa with Dressing: Transfer the cooled quinoa to a large mixing bowl. Stir in about one-fourth of the dressing to lightly coat the grains. (Optional: This step can be done a day ahead, with the quinoa and dressing stored separately in the refrigerator.)
Combine All Ingredients: Add the cucumber, cherry tomatoes, chopped parsley, chopped mint, and scallions to the quinoa. Gently toss everything together to combine.
Season and Serve: Drizzle the remaining dressing over the salad and toss again to coat evenly. Adjust seasoning with more salt and pepper, if needed. Serve chilled or at room temperature.

? Recipe Tips

Rinse Quinoa Thoroughly: Make sure to rinse the quinoa well before cooking to remove any bitterness from the natural coating called saponin.
Cool Quinoa Properly: Spread the cooked quinoa on a baking sheet to cool quickly. This prevents it from becoming mushy and helps keep the grains separate.
Fresh Herbs Only: Use fresh parsley and mint for the best flavor. Avoid dried herbs as they won’t provide the same fresh taste and texture.
Finely Chop Vegetables: Cut the cucumber, tomatoes, and herbs into small, uniform pieces to ensure even distribution and better texture in every bite.
Dress Quinoa While Warm: Mix some of the dressing with the quinoa while it’s still slightly warm. This helps the grains absorb the flavors more effectively.

? What To Serve With Quinoa Tabbouleh?

Quinoa Tabbouleh goes well with grilled chicken, falafel, lamb kebabs, or pita bread. It can also be served alongside hummus, baba ganoush, tzatziki, or roasted vegetables for a healthy and delicious meal.

? How To Store Leftovers Quinoa Tabbouleh?

Refrigerate: Keep in a sealed container in the fridge for up to 3 days.
Freeze: Freezing is not recommended because fresh veggies and herbs will get mushy.

FAQ’S:

Is It Necessary To Rinse Quinoa Before Cooking?

Yes, rinsing quinoa removes its natural coating called saponin, which can make it taste bitter.

Can I Prepare This Recipe In Advance?

Yes, you can prepare the quinoa and dressing a day ahead and store them separately in the refrigerator. Combine with the vegetables and herbs before serving.

My Quinoa Turned Out Mushy. What Did I Do Wrong?

Overcooking quinoa or not letting it cool properly can make it mushy. Cook for 15 minutes and spread on a baking sheet to cool quickly.

The Vegetables Released Too Much Water. How Can I Prevent This?

Make sure to dry the cucumber and tomatoes well after washing and before adding them to the salad.

Ina Garten Quinoa Tabbouleh Nutrition Facts

Calories: 136
Total Fat: 7.2g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 1044mg
Total Carbohydrates: 17g
Dietary Fiber: 4.8g
Sugars: 1.4g
Protein: 3.3g

More Ina Garten Recipes:

Ina Garten Quinoa Tabbouleh

Author: Rihab Cooking Method:Boiling For Quinoa Cuisine:Mediterranean, American Courses:Salads Recipe Keys: Q Quinoa Tabbouleh Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 35 minutesServings:6 servingsCalories:136 kcal Best Season:Suitable throughout the year

Description

Ina Garten Quinoa Tabbouleh is made with quinoa, lemon juice, garlic, extra-virgin olive oil, English hothouse cucumber, cherry tomatoes, flat-leaf parsley, fresh mint, and scallions.
This easy Quinoa Tabbouleh recipe creates a delicious and healthy salad that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients

1 cup quinoa, rinsed well
Kosher salt, to taste
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
1 large English hothouse cucumber (or 2 Persian cucumbers), unpeeled and cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley (loosely packed)
1/2 cup chopped fresh mint (loosely packed)
2 scallions, thinly sliced

Instructions

Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of kosher salt, then reduce the heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and then spread the quinoa on a baking sheet to cool quickly.
Prepare the Dressing: In a small bowl, whisk together the lemon juice and minced garlic. Gradually whisk in the olive oil to create an emulsion. Season with kosher salt and freshly ground black pepper to taste.
Mix Quinoa with Dressing: Transfer the cooled quinoa to a large mixing bowl. Stir in about one-fourth of the dressing to lightly coat the grains. (Optional: This step can be done a day ahead, with the quinoa and dressing stored separately in the refrigerator.)
Combine All Ingredients: Add the cucumber, cherry tomatoes, chopped parsley, chopped mint, and scallions to the quinoa. Gently toss everything together to combine.
Season and Serve: Drizzle the remaining dressing over the salad and toss again to coat evenly. Adjust seasoning with more salt and pepper, if needed. Serve chilled or at room temperature.

Notes

Rinse Quinoa Thoroughly: Make sure to rinse the quinoa well before cooking to remove any bitterness from the natural coating called saponin.
Cool Quinoa Properly: Spread the cooked quinoa on a baking sheet to cool quickly. This prevents it from becoming mushy and helps keep the grains separate.
Fresh Herbs Only: Use fresh parsley and mint for the best flavor. Avoid dried herbs as they won’t provide the same fresh taste and texture.
Finely Chop Vegetables: Cut the cucumber, tomatoes, and herbs into small, uniform pieces to ensure even distribution and better texture in every bite.
Dress Quinoa While Warm: Mix some of the dressing with the quinoa while it’s still slightly warm. This helps the grains absorb the flavors more effectively.

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