Salads
Herby Quinoa Tabbouleh
Parsley-forward, lemon-bright.
A bright, herby grain salad that gets better after a few hours in the fridge. Kelli keeps it in a jar for quick lunches.
Prep
20 min
Cook
—
Serves
4
Level
Simple
Total time · 20 min
meal-prepgluten-free
Method
How it comes together
- 1
Rinse quinoa in a fine mesh strainer until the water runs clear. Cook in salted water 12–15 minutes; drain and spread on a tray to cool.
- 2
Finely chop parsley and mint — the herbs should be the star, not the grain.
- 3
Dice cucumber and tomato small; add red onion, chopped fine.
- 4
In a large bowl, combine cooled quinoa, herbs, and vegetables. Toss with olive oil, lemon juice, and salt.
- 5
Let sit 15 minutes so flavors marry. Taste and adjust lemon and salt before serving.
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