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Tabouli (from - 6 servings



 1 cup quinoa, rinsed well

 1/2 teaspoon kosher salt plus more

 2 tablespoon fresh lemon juice

 1 garlic clove, minced

 1/2 cup extra-virgin olive oil

 Freshly ground black pepper

 1 large cucumber, cut into 1/4" pieces

 1 pint cherry tomatoes, halved

 2/3 cup chopped flat-leaf parsley

 1/2 cup chopped fresh mint

 1 small onion, thinly sliced



1 Bring quinoa, 1/2 teaspoon salt, and 1 1/4 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.

2 Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

3 Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

4 Add cucumber, tomatoes, herbs, and onion to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

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