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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Season the vinaigrette with kosher salt and freshly ground black pepper, tasting and adjusting the seasoning as needed for balanced flavor.
- Transfer the cooled quinoa to a spacious mixing bowl. Gently fold approximately one-quarter of the prepared vinaigrette into the grains, ensuring even coating.
- 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.
- 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.
- 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