Quinoa Tabbouleh
Light, refreshing, and so good for you! This oil-free, gluten-free quinoa tabbouleh is an easy and satisfying make-ahead dish.
Equipment
- small pot
- large bowl
- measuring cups
- measuring spoons
- cutting board
- sharp knife
- serrated tomato knife
- spoon
Ingredients
- 2 cups water
- 1 cup quinoa
- ¼ cup red onion finely diced
- 2 cloves garlic minced
- ¼ cup freshly squeezed lemon juice (juice of about 2 medium lemons)
- 1 pint grape tomatoes (about 10 ounces), halved
- 1 cup peas (thawed if using frozen)
- ¾ cup flat-leaf parsley torn or roughly chopped
- ½ cup fresh mint leaves (loosely packed; about ½ ounce package), torn or roughly chopped
- ¼ cup dried apricots (about 6 to 7 dried apricots), chopped
- 1 tablespoon + 1 teaspoon Za'atar
Garnishes (optional)
- pita wedges
- hummus
- lemon slices
Instructions
- In a small pot, bring the water to a boil. Add the quinoa, reduce the heat to a simmer, and cover. Cook, covered, for 15 minutes, or until the quinoa has fully absorbed the water. At the end of the cook time, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Then, remove the cover and let the quinoa cool to room temperature.
- While the quinoa is cooking, add the onion, garlic, and lemon juice to a large bowl and let it soak.
- While the quinoa is cooling, add the tomatoes, peas, parsley, mint leaves, apricots, and Za’atar to the large bowl. Stir to combine.
- Once the quinoa has cooled to room temperature, add it to the large bowl and stir well. Enjoy immediately or chill it in the fridge to serve later. Serve as-is or with a side of hummus and pita bread.
Notes
- Store leftover quinoa tabbouleh in the fridge for 3 to 4 days.