Simple Quinoa Tabouli Salad

quinoa tabouli
Patsy Catsos, MS, RDN, LD
Total Time 27 min
Prep 15 min, Cook 12 min
Yield 6 1-cup servings (153 calories)

This tart salad is traditionally made with bulgur wheat, which is high in FODMAPs. Quinoa makes an excellent substitution for the bulgur. Not only is it close in taste and texture, but it’s a great source of fiber and other nutrients.

Ingredients

  • ¾ cup uncooked quinoa
  • 1 1/3 cup water
  • ½ teaspoon salt, divided
  • 3 tablespoons garlic-infused olive oil
  • 3 tablespoons fresh lemon juice                   
  • ½ teaspoon ground cumin
  • 1 large fresh tomato, diced in 1/4 inch pieces
  • 1/3 cup thinly sliced scallion greens
  • 1 cup sliced cucumber, peeled and diced in 1/4 inch pieces
  • ½ cup chopped fresh parsley
  • ½ cup chopped mint leaves

Preparation

  1. Rinse and drain the quinoa in a fine mesh sieve. To a 2-quart saucepan, add water, quinoa, and ¼ teaspoon of salt. Cover the pot and bring it to a boil. Reduce heat to a simmer and cook until most of the water is absorbed and the white “tail” of the quinoa seeds are showing, 10 to 12 minutes for yellow quinoa, or 12 to 14 minutes for red quinoa. Remove from heat; keep the pot covered for another 5 minutes. Then, drain off any excess water and uncover the pot to cool down the quinoa.
  1. While the quinoa is cooking, in a large serving bowl, whisk together the garlic-infused olive oil, lemon juice, cumin and the remaining salt. Add quinoa to the serving bowl and stir to combine. Let the quinoa continue to cool for about 15 minutes, stirring periodically.
  2. Stir in the tomato, scallions, cucumber, parsley and mint and refrigerate until cool, about 30 minutes.

Ingredient Variations and Substitutions

Bottled lemon juice can be used instead of freshly squeezed, but the flavor won't be as bright.

Replace lemon juice with ¼ cup red wine vinegar.

Optional additions: ¾ cup crumbled feta cheese (3 ounces), ¼ cup sliced black olives, or ½ cup diced red bell pepper.

For a heartier salad with more fiber and protein, add a 15-ounce can of drained, rinsed chickpeas.

Cooking and Serving Tips

Store leftovers, tightly covered, in the refrigerator for up to 4 days.

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