Simple & Flavorful: Ina Garten’s Quinoa Tabbouleh Recipe

Quinoa tabbouleh transforms traditional Middle Eastern fare into a vibrant, nutritious dish that bursts with fresh ingredients and zesty flavors.

Health-conscious food lovers adore this colorful salad for its light, refreshing profile and protein-packed grain base.

Mediterranean culinary traditions inspire this modern twist on a classic recipe.

Crisp vegetables and fragrant herbs dance together, creating a harmonious blend of textures and tastes.

The grain brings a hearty foundation that elevates simple ingredients into something truly extraordinary.

Subtle hints of citrus and aromatic herbs make this dish a perfect summer meal that feels both elegant and approachable.

You’ll fall in love with this quick, nourishing recipe that brings international flair to your table: bon appétit!

Why Quinoa Tabbouleh Is a Light Classic

• Boost Nutrition Powerhouse: Quinoa transforms this traditional tabbouleh into a protein-packed meal with complete amino acids, making it a smart choice for health-conscious eaters.
• Refreshing Flavor Explosion: Bright lemon juice, fresh herbs, and crisp vegetables create a zesty taste profile that dances on your palate with every single bite.
• Quick and Easy Preparation: This recipe comes together in under 30 minutes, perfect for busy weeknights or last-minute meal prep without sacrificing incredible flavor or nutritional value.
• Versatile Summer Sensation: Serve as a light lunch, potluck contribution, or side dish that works beautifully for picnics, barbecues, and outdoor gatherings with minimal fuss and maximum deliciousness.

Ingredients That Brighten Every Bite

• Quinoa: A protein-packed, gluten-free grain with a light, fluffy texture that serves as the base of the salad. Look for pre-rinsed quinoa to save time.

• Parsley, Mint: Fresh herbs that add bright, aromatic flavors and provide a classic Mediterranean touch. Choose crisp, vibrant green leaves with no wilting.
• Scallions: Adds a mild onion flavor and provides a gentle crunch. Select firm, bright green stalks with white bases.

• Cucumber, Cherry Tomatoes: Fresh vegetables that bring crispness and juiciness to the salad. Pick firm, ripe, and seasonal produce for best flavor.
• Lemon Juice: Provides tangy acidity and helps balance the dish. Fresh lemons are preferable to bottled juice.
• Olive Oil: Creates a smooth, rich dressing base with traditional Mediterranean character. Extra virgin olive oil offers the best flavor.
• Garlic: Adds a pungent, aromatic depth to the dressing. Fresh garlic cloves provide the most intense flavor.

• Kosher Salt, Black Pepper: Essential for enhancing and balancing the overall flavor profile of the salad. Freshly ground black pepper is recommended.

How to Make Quinoa Tabbouleh Fluffy and Fresh

Step 1: Cooking Quinoa

Boil water in a medium saucepan. Add quinoa and a pinch of salt. Reduce heat and simmer, covering the pan. Cook for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff quinoa with a fork and spread on a baking sheet to cool quickly.

Step 2: Creating Zesty Dressing

Whisk lemon juice and garlic in a small bowl. Slowly pour olive oil while whisking to create a smooth blend. Season with salt and pepper according to your taste preference.

Step 3: Preparing Quinoa Base

Transfer cooled quinoa to a large mixing bowl. Pour a quarter of the dressing and gently stir to coat the grains evenly. This step can be prepared a day in advance if storing quinoa and dressing separately.

Step 4: Mixing Fresh Vegetables

• Diced cucumber
• Halved cherry tomatoes
• Chopped parsley
• Chopped mint
• Sliced scallions

Gently toss all ingredients to combine thoroughly.

Step 5: Final Seasoning and Serving

Drizzle remaining dressing over the salad. Toss again to ensure even coating. Adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature for a refreshing summer dish.

Tips to Avoid a Mushy Salad

• Rinse Away Bitterness: Thoroughly wash quinoa under cold water to eliminate saponin, the natural coating that can impart an unpleasant bitter taste.
• Rapid Cooling Technique: Spread cooked quinoa on a baking sheet to cool quickly, maintaining perfect grain separation and preventing a soggy texture.
• Embrace Fresh Herb Magic: Select vibrant, just-picked parsley and mint to elevate the salad's flavor profile, steering clear of dried alternatives.
• Precision Chopping Matters: Slice vegetables and herbs into consistent, tiny pieces for a harmonious blend of textures and balanced flavor in every forkful.
• Flavor Absorption Trick: Gently fold some dressing into warm quinoa, allowing the grains to soak up the zesty vinaigrette and maximize taste intensity.

Storage Advice for Keeping it Crisp

• Meal Prep Method: Create individual portions in airtight glass containers for easy grab-and-go lunches. Separate herbs from the main salad to maintain their crisp texture and prevent wilting.
• Separation Technique: Store quinoa and chopped vegetables separately in the refrigerator. Mix components just before serving to preserve optimal crunch and prevent moisture buildup that can make the salad soggy.
• Freshness Preservation: Sprinkle extra lemon juice on top before sealing the container to prevent oxidation and keep herbs vibrant. Place a paper towel on top of the salad to absorb excess moisture, extending the dish's overall freshness and preventing premature spoilage.

Swaps to Mix Up Traditional Tabbouleh

• Mediterranean Protein Power: Add grilled chicken or chickpeas for extra protein and create a more substantial meal that keeps you full longer.
• Roasted Veggie Boost: Incorporate roasted bell peppers, zucchini, and eggplant to enhance the salad's depth and introduce smoky flavors that complement the fresh herbs.
• Spicy Mediterranean Edition: Mix in crumbled feta cheese, sprinkle red pepper flakes, and add kalamata olives to give the quinoa tabbouleh a bold, tangy Mediterranean character.
• Greek-Inspired Fusion: Replace some mint with dill, include crumbled feta, and drizzle with tzatziki sauce to transform the traditional recipe into a Greek-style quinoa salad with vibrant Mediterranean notes.

Salad Recap: Quinoa Edition

Quinoa tabbouleh emerges as Mediterranean cuisine’s refreshing gem, blending ancient grains with zesty herbs.

Ina Garten’s recipe transforms traditional concepts into modern culinary art.

Herb-infused quinoa dances with crisp vegetables, creating sensory symphonies on dinner plates.

Mediterranean influences shine through each carefully composed bite, connecting global flavor profiles.

Lemon’s brightness and olive oil’s richness elevate simple ingredients into extraordinary experiences.

Passionate cooks, share this delightful recipe across digital platforms, inspire culinary adventurers, spark conversations about fresh, wholesome cooking, and celebrate global gastronomic traditions with enthusiasm!

Ina Garten Quinoa Tabbouleh Recipe

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4.8 from 31 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s Quinoa Tabbouleh brings Mediterranean freshness to your table with a protein-packed twist on classic salad. Parsley, mint, and fluffy quinoa dance together, creating a zesty side dish you’ll crave at every summer gathering.

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Ingredients

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Main Ingredients:

• 1 large English hothouse cucumber (or 2 Persian cucumbers), unpeeled and cut into ¼-inch pieces
• 1 pint cherry tomatoes, halved
• 1 cup quinoa, rinsed well

Fresh Herbs and Aromatics:

• ⅔ cup chopped flat-leaf parsley (loosely packed)
• ½ cup chopped fresh mint (loosely packed)
• 2 scallions, thinly sliced
• 1 garlic clove, minced

Dressing and Seasonings:

• ½ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Rinse quinoa thoroughly under cold water to remove any bitter coating. In a medium saucepan, combine of water with the quinoa and a pinch of kosher salt. Bring the mixture to a vigorous boil, then immediately reduce heat to low.
2. Cover the saucepan and simmer the quinoa for 15 minutes until all water is absorbed and grains appear translucent. Remove from heat and let the quinoa rest, covered, for an additional 5 minutes to steam and become fluffy.
3. Spread the cooked quinoa onto a large baking sheet, allowing it to cool rapidly and prevent clumping. This technique helps the grains separate and cool quickly.
4. Create the vinaigrette by whisking fresh lemon juice with finely minced garlic in a small mixing bowl. Slowly drizzle olive oil into the mixture, continuously whisking to create a smooth, emulsified dressing.
5. Season the vinaigrette with kosher salt and freshly ground black pepper, tasting and adjusting the seasoning as needed for balanced flavor.
6. Transfer the cooled quinoa to a spacious mixing bowl. Gently fold approximately one-quarter of the prepared vinaigrette into the grains, ensuring even coating.
7. Add diced cucumber, halved cherry tomatoes, freshly chopped parsley, chopped mint leaves, and thinly sliced scallions to the quinoa. Carefully fold the ingredients together to distribute evenly.
8. Drizzle the remaining vinaigrette over the salad, tossing gently to ensure all components are well-coated. Perform a final seasoning check, adding additional salt and pepper if desired.
9. Serve the quinoa salad chilled or at room temperature, allowing the flavors to meld and develop.

Notes

• Unlock quinoa’s true potential by rinsing it thoroughly under cold water, washing away the bitter saponin coating that can make your salad taste unpleasant.
• Spread freshly cooked quinoa on a wide baking sheet, letting it cool down quickly to maintain those delightful separate, fluffy grains that make your salad sing.
• Chop vegetables and herbs with precision, creating uniform, bite-sized pieces that guarantee a perfect flavor balance in every delectable forkful.
• Infuse warmth into your quinoa by gently mixing some dressing while it’s still slightly heated, allowing those golden grains to soak up every delicious nuance.
• Select vibrant, crisp herbs like just-picked parsley and mint to elevate your salad from ordinary to extraordinary, bringing a burst of fresh garden goodness to your plate.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Simmering
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 20 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 0 mg