Quinoa Tabbouleh
![](https://www.putzelkitchen.com/wp-content/uploads/2018/08/pizzapangreek-26-1024x683.jpg)
photo credits: Claudia Chocano
This protein power bowl is perfect with September’s tomatoes. Quinoa Tabbouleh’s contrasting colors, bright flavors and varying textures make it a wonderful side dish for a dinner party … and the leftovers are perfect for a salad-in-a-jar lunch the next day. You can beef it up by adding some leftover chicken, steak or fish to the salad.
Quinoa Tabbouleh
![](https://www.putzelkitchen.com/wp-content/uploads/2018/08/pizzapangreek-26-720x405.jpg)
Prep Time
15 minutesCook Time
10 minutesAdditional Time
5 minutesTotal Time
30 minutesIngredients
Yield: 8 servings
- 1 cup quinoa, rinsed well
- ½ tsp sea salt + 1 tsp sea salt
- 1 cucumber, seeded & chopped
- 1 pint cherry tomatoes, halved
- 1 scallion, thinly chopped
- 2 lemons, juiced & zested
Instructions
Step 1
Bring quinoa, 1/2 tsp salt, 1 1/4 C water to a boil in a medium sauce pan over high heat.
Reduce heat to medium-low, cover & simmer, until quinoa is tender (about 10 minutes).
Remove from heat & let stand, covered, for 5 minutes.
Fluff with a fork.
Step 2
Whisk lemon juice + zest, olive oil, garlic & scallions in a bowl.
Season with salt & pepper.
Step 3
Combine quinoa, cucumbers, tomatoes, herbs (parsley & mint) and scallions in a large bowl.
Drizzle dressing over and stir all ingredients together.
Notes
Short Cut: Make this ahead of time and refrigerate. The flavors are enhanced after sitting for a day.