Tabouli Side Recipe

Rinse and combine

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold running water until water runs clear to remove bitterness. Transfer rinsed quinoa to a small saucepan and add 2 cups water and 1 tsp fine salt.

Simmer

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 12–15 minutes, or until water is absorbed and quinoa is tender.

Steam and cool

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then spread the hot quinoa on a large plate or shallow pan to cool more quickly. Cool to room temperature (about 15–20 minutes) before assembling to prevent wilting the herbs.

While quinoa cools, core and dice tomatoes into roughly 1/4- to 1/2-inch pieces (yield about 2 cups). If tomatoes are very watery, scoop out seeds and excess juices to avoid watering down the salad. Peel, halve lengthwise, seed (if large) and dice the cucumber into similar-size pieces (about 1 cup). Finely dice 1/2 small red onion and gently rinse in cold water for 1 minute if you prefer a milder onion flavor, then drain well.

Stack parsley leaves and roll into a tight bundle (chiffonade) and finely chop until you have about 2 cups packed. Roughly chop mint leaves to measure about 1/2 cup packed. Transfer tomatoes, cucumber, onion, parsley, and mint to a large mixing bowl.

In a small bowl or jar, whisk together 3 tbsp fresh lemon juice, 1/4 cup extra-virgin olive oil, 1/2 tsp lemon zest (optional), 1 tsp salt, and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust: add more lemon for brightness or a pinch more salt if needed.

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

Gently toss with a large spoon until the dressing evenly coats all ingredients and vegetables are distributed throughout. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice or up to 1/2 tsp more salt if desired.

Let the tabouli rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. For best flavor, refrigerate 1–2 hours before serving. Bring to near-room temperature before serving or serve chilled.

Fluff lightly with a fork, garnish with a few whole mint leaves or parsley sprigs if desired, and serve chilled or at room temperature as a side. Pairs well with grilled meats, roasted vegetables, or as part of a mezze platter.