Name: Quinoa Tabbouleh
Yield: Makes 6 servings
Ingredients: 1 cup quinoa, rinsed well; ½ teaspoon kosher salt plus more; 2 tablespoon fresh lemon juice; 1 garlic clove, minced; ½ cup extra-virgin olive oil; Freshly ground black pepper; 1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces; 1 pint cherry tomatoes, halved; ⅔ cup chopped flat-leaf parsley; ½ cup chopped fresh mint; 2 scallions, thinly sliced

Quinoa TabboulehJason Lowe

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.

Recipe information

Yield
Makes 6 servings

Ingredients

1 cup quinoa, rinsed well

½ teaspoon kosher salt plus more

2 tablespoon fresh lemon juice

1 garlic clove, minced

½ cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces

1 pint cherry tomatoes, halved

⅔ cup chopped flat-leaf parsley

½ cup chopped fresh mint

2 scallions, thinly sliced

Preparation

Step 1
Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 2
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Step 3
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in ¼ cup dressing.
Step 4
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Do Ahead: Quinoa can be made one day ahead. Prepare through Step 3, then cover bowl with plastic wrap and keep chilled. Cover remaining dressing and keep separately; chill. When ready to serve, finish with Step 4.