Name: Quinoa Tabbouleh Recipe
Ingredients: 1/2 teaspoon kosher salt plus more; 1 cup quinoa, rinsed well; 1 pint cherry tomatoes, halved; 2 scallions, thinly sliced; 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces; 1/2 cup chopped fresh mint; 1 garlic clove, minced; Freshly ground black pepper; 2/3 cup chopped flat-leaf parsley; 2 tablespoon fresh lemon juice; 1/2 cup extra-virgin olive oil

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Seasonings

gram

Coarse Salt

Grains & Rice

quinoa

Fresh Vegetables

cherry tomato

green onion

seedless cucumber

fresh mint

garlic

black pepper

fresh parsley

Juice

milliliter

lemon juice

Oils

extra virgin olive oil

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamins

Vitamin E

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Carbohydrates

Protein

Calories

Water

Vitamin C

Sugar

Lycopene

Calories from Fat

Beta-cryptoxanthin

Selenium

Alpha-carotene

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