Quinoa Tabbouleh

A simple, satisfying favorite.

Why You'll Love This Recipe

• Gluten-free, vegan, high-protein.
• Bright, herby, lemony — refreshes any meal.
• Make-ahead, picnic-friendly.
• Pairs with grilled meats, hummus, falafel.
• Healthy without being boring.

Ingredient Notes

• Flat-leaf (Italian) parsley only — curly is too bitter.
• Quinoa is the gluten-free swap for traditional bulgur.
• Real lemon juice — bottled tastes flat.

Ingredient Substitutions

• Bulgur (#1 fine) for traditional tabbouleh.
• Add crumbled feta for richness.
• Pomegranate seeds for sweetness and crunch.

Equipment Needed

• Small saucepan
• Sharp chef's knife
• Large bowl

Prep Tips

• Drain diced tomatoes 10 min in a colander — prevents watery salad.
• Use a sharp knife for fine herb chop, not a food processor.

Instructions

1. 1

   Gather and prep: 1 quinoa, 1 tsp parsley, 1 tsp mint, 1 medium tomato, diced, 1 medium cucumber, sliced, 1 lemon (for juice and zest), 1 tbsp olive oil, 1 medium onion, diced. dice the onion, and chop the fresh herbs before you start cooking.

2. 2

   Cook quinoa, cool.

3. 3

   Finely chop herbs and veg.

4. 4

   Toss with lemon and oil.

Artsi Pro Tips

• Rinse quinoa well — removes bitter saponins.
• Spread cooked quinoa on a sheet pan to cool fast and stay fluffy.
• Finely chop herbs — large pieces feel weird.

Common Mistakes

• Mushy salad from watery tomatoes — drain them.
• Food-processed herbs — slimy and bruised.
• Under-seasoning — cold blunts flavor.

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