Fresh Quinoa Tabbouleh with Lemon, Cucumber, and Olive Oil

This refreshing Quinoa Tabbouleh is a vibrant, herb-packed twist on the classic Middle Eastern salad. Fluffy quinoa replaces traditional bulgur for a gluten-free base, while fresh parsley, mint, cucumber, tomato, and scallions come together with a bright lemon and olive oil dressing. Perfect as a light lunch, side dish, or part of a mezze platter.

Ingredients:

• ½ cup quinoa
• 2 bunches curly parsley, washed, dried, picked from stems, and finely chopped
• 1 large ripe tomato, seeds removed and finely diced
• ½ cucumber, finely diced
• 2 scallions, thinly sliced
• Handful of fresh mint leaves, finely chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon kosher salt
• Few grinds black pepper

Directions:

1. Rinse the quinoa and cook according to package instructions. Once cooked, let it cool completely.
2. In a large mixing bowl, combine the chopped parsley, tomato, cucumber, scallions, and mint.
3. Add the cooled quinoa to the bowl and toss gently to combine.
4. Drizzle with olive oil and lemon juice, then season with salt and freshly ground black pepper.
5. Mix well and let sit for at least 10–15 minutes before serving to allow the flavors to meld.

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