Quinoa Tabbouleh with Basil and Mint
This fresh and easy quinoa tabbouleh salad is made with ripe tomatoes, cucumber, basil, and mint. It’s refreshing and easy to make!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Category: Side/Salad
- Method: Stovetop
- Cuisine: Lebanese/American
Ingredients
- 1 pt. cherry tomatoes, quartered
- 1/2 English cucumber, diced
- 2 Tbsp. chopped, fresh basil
- 2 Tbsp. chopped, fresh mint
- 1 Tbsp. chopped parsley
- 1 Tbsp. olive oil
- 1 Tbsp. white wine vinegar (or lemon juice), or to taste
- 3/4 tsp. salt, or to taste
- 1/2 tsp. pepper, or to taste
- 3 cups cooked quinoa (1 and 1/2 cups dry quinoa, cooked)
- optional – 1/2 cup crumbled feta cheese
Instructions
- Mix the tomatoes, cucumber, basil, mint, parsley, olive oil, vinegar, salt and pepper in a bowl while the quinoa cooks.
- While the quinoa is still warm, stir it into the tomato cucumber mixture. Mix until everything is evenly distributed, and taste the seasoning level. Add more salt, pepper or vinegar if desired.
- Serve warm or cold with feta if desired.
Notes
- This recipe is really felxible. I’ve even quadupled it to feed a crowd. Just taste the seasoning level before serving!
Nutrition
- Serving Size: about 1/2 cup
- Calories: 387
- Sugar: 1 g
- Sodium: 469 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 13 mg