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Quinoa Tabbouleh: a Beautiful Fresh Herb Salad

Garden herbs are the star in this fresh and tasty take on Tabbouleh made with quinoa and a splash of lime. Quinoa tabbouleh is simple to make and a great way to use the abundance of herbs that grow in the summer. It’s a fresh side dish that gets better after it marinates for a few hours. Pick the herbs in the morning when they are freshest, and prepare the salad. Set it in the fridge and it will be ready for a healthy lunchtime treat or picnic snack. Fresh Herb Quinoa Tabbouleh recipe

Let’s make quinoa tabbouleh!Fresh Herbs
  • 3 cups prepared quinoa
  • 3 cups finely chopped flat-leaf parsley
  • 1/2 cup finely chopped mint
  • 1/4 cup finely chopped green onions
  • 1 cup chopped cherry or grape tomatoes
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 cup olive oil
  • salt and pepper to taste

Fresh Herbs for Tabbouleh

Make it!

Cook the quinoa according to package directions, taking care to rinse at least five times before cooking to eliminate bitterness. Rinse, rinse, rinse! If I’ve learned anything about cooking with quinoa, it’s that it needs a good rinse first. Allow to cool completely.

Finely chop fresh herbs to release their oils and make the flavor come through much more.

Add the herbs to the cooled quinoa and toss well. Quinoa Tabbouleh

Make the dressing: whisk olive oil, lemon & lime juice, and salt & pepper together until emulsified. Then toss well into quinoa and herb salad. Add chopped tomatoes and allow to rest for 1 hour before serving.Tabbouleh Recipe from the garden



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  3. Pingback: Recipe: Quinoa Tabbouleh with Fresh Herbs | ecoNugenics Blog
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  5. I used two recipes from Budget Bytes — chicken shawarma and quinoa tabbouleh. This is definitely one of my top 3 favorite chicken marinades ever. I only made a few tweaks. I cooked just about 2 pounds of chicken instead of the 1.25 suggested in the recipe, and the marinade still coated it all without having to make any extra. That 2 lbs was 6 separate pieces of chicken, so it made 6 servings. For the tabbouleh, I only used 2 tablespoons of olive oil in the dressing instead of the 1/4 cup cited in the recipe. I got 7 huge servings of tabbouleh out of this — but it definitely could have stretched further if I wanted smaller portions. One of the containers in the picture is only about 330 calories! Here’s the nutrition info.


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