Ina Garten Quinoa Tabbouleh Recipe
The Ina Garten Quinoa Tabbouleh Recipe is fresh, healthy and full of flavor. It is perfect for lunch, side dishes or light dinners.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 ½ cups cherry tomatoes halved
- 1 cucumber diced
- 1 cup fresh parsley chopped
- ½ cup fresh mint chopped
- 3 green onions sliced
- ¼ cup lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
Rinse the Quinoa
- Rinse 1 cup quinoa under cold water in a fine mesh strainer. This removes the natural bitter coating called saponin.
Cook the Quinoa
- In a medium saucepan, add quinoa and 2 cups water. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes until water is absorbed.
Fluff the Quinoa
- Remove from heat. Let it sit covered for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
Chop the Vegetables
- While quinoa cools, dice cucumber, halve cherry tomatoes and slice green onions. Chop parsley and mint finely.
Mix the Salad
- In a large mixing bowl, combine cooled quinoa, chopped vegetables, parsley and mint. Mix gently to distribute everything evenly.
Add Dressing
- Add olive oil, lemon juice, salt and pepper. Toss everything gently until the salad is coated evenly. Taste and adjust seasoning if needed.
Chill Before Serving
- Refrigerate the tabbouleh for at least 15 minutes. This allows flavors to blend and makes it taste fresher. Serve cold.
Notes
- Use fresh herbs for the brightest flavor.
- Let the quinoa cool completely before mixing.
- Adjust lemon juice to taste for more brightness.
- Use cherry tomatoes for sweetness and color.
- Chop ingredients uniformly for even texture.