Fresh, bright, and straightforward to put together, Quinoa Tabbouleh Salad is a vegetarian Mediterranean salad made with dry quinoa, water, and tomato in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 4
- Category: Salad
- Cuisine: Mediterranean
Ingredients
For Salad
- 1 cup dry quinoa (rinsed)
- 1 1/4 water
- 2 medium tomato (deseeded and diced (about 1 cup))
- 1/2 english cucumber (diced, (about 1 cup))
- 1 large parsley (finely chopped (about 1.5 cups))
- 1/2 cup mint leaves (finely chopped)
- 3 green onion (finely chopped)
For Dressing
- 1/4 cup extra virgin olive oil
- 1 lime (juiced)
- salt and black pepper (to taste)
Method
For the Dressing
- Add all the dressing ingredients into a jar and whisk well for few seconds.
Cook Quinoa
- Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it very easy and every time we get a perfect fluffy separated grain. Pressure cook 1 cup quinoa with 1 ¼ cups of water (vegetable broth) on High pressure for 1 minute and let the pressure release naturally. In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups of water for 2 whistles on medium-low heat. Let the pressure release naturally. On Stovetop in a Vessel: Cook the rinsed quinoa with 2 cups of water on medium-low heat until cooked and let it cool a bit.
For Salad
- Remove the stems of the parsley and mint and finely chop them using a knife or food processor.
- In a large mixing bowl, add the cooled quinoa, tomatoes, onions, tomatoes, cucumber, chopped parsley, and mint.
- Pour the dressing over the salad. Toss well! Serve immediately quinoa salad at room temperature or chilled.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
