Tabouli Salad Recipe

Rinse and cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold running water for about 30 seconds, rubbing grains with your fingers to remove bitterness. Drain well.

In a small saucepan combine rinsed quinoa, 2 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 12–15 minutes, until water is absorbed and quinoa is tender. Remove from heat and let sit covered 5 minutes.

Fluff quinoa with a fork, spread on a shallow tray or bowl to cool quickly to near room temperature (about 15–20 minutes). Cooling prevents wilting the herbs and tomatoes.

While quinoa cools, finely dice tomatoes to yield about 2 cups. If tomatoes are very watery, scoop out and discard some seeds/gel so salad isn’t soggy.

Finely dice 1/2 cup red onion. If you prefer a milder onion flavor, soak diced onion in cold water for 5 minutes then drain and pat dry.

Finely chop parsley (about 1 packed cup), cilantro (1/2 cup), and optional mint (2 tbsp). Aim for a fine, even chop so herbs integrate evenly throughout the salad.

Combine diced tomatoes, diced onion and chopped herbs in a large mixing bowl.

In a small bowl or jar whisk together 4 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice and 1/2 tsp freshly ground black pepper. Taste and add salt as needed.

Add cooled quinoa to the bowl with vegetables and herbs. Pour the dressing over the mixture.

Toss gently but thoroughly to combine, ensuring quinoa and vegetables are evenly coated. Taste and adjust seasoning — add more lemon for brightness, olive oil for richness, or salt and pepper to preference.

Let the tabouli rest in the refrigerator for at least 20–30 minutes to allow flavors to meld (can be served immediately if necessary). Before serving, give it a final toss and adjust seasoning.

Serve chilled or at room temperature as a fresh salad side.