Quinoa is a staple in my house.  While typical tabouli calls for bulgar (cracked wheat), I prefer this gluten-free version which is higher in protein and fiber.

I personally like this blend cold, so usually place the quinoa in the fridge for about an hour after cooking.  If you like it hot, that’s perfectly fine too 🙂

As always, I’ll keep it simple.  Here is what you’ll need for this Mediterranean-themed dish!

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Quinoa Tabouli with a Fresh Mint Olive Oil Dressing

  • Author: Lisa Hayim
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Ingredients

Units Scale

INGREDIENTS FOR MINT OLIVE DRESSING:

  • 2 tablespoons of fresh mint
  • 4 tablespoons olive oil
  • 1 tsp salt
Ingredients For Quinoa:
  • 1/3 cup quinoa cooked in 1 cup water or vegetable broth (the broth give it more flavor and salt)
  • 1 medium cucumber, diced
  • 1 large tomato, roughly chopped
  • 1/2 cup parsley chopped

Instructions

FOR QUINOA:

  1. Bring water/ broth to a boil and add quinoa
  2. Allow it to cook for 10 -15 minutes. Drain any excess liquid
  3. Place in fridge for an hour
  4. While it’s cooling, make the Mint Olive Oil Dressing
  5. Toss in chopped cucumber, tomato, and parsley plus 1 tablespoon of olive oil
  6. Right before serving, toss Mint Olive Oil dressing on the cold quinoa salad

FOR MINT OLIVE DRESSING:

  1. Combine ingredients and blend
  2. Add to quinoa

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