Herbed Quinoa Salad

Bowl of quinoa tabbouleh salad garnished with sprig of parsley and slices or lemon

5 from 2 votes

Loaded with fresh parsley, mint, and lemon, delicious Herbed Quinoa Salad is inspired by the fresh flavors of Middle Eastern Tabbouleh.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Special diet: gluten-free, nut-free, soy-free, vegan

Servings: servings

Calories: 151kcal

Author: Amy Katz

Ingredients

½ cup quinoa any color, rinsed
1 bunch fresh parsley finely chopped (about 2-3 cups)
½ cup fresh mint leaves finely chopped
2 green onions finely chopped
2 medium tomatoes chopped
½ cup lemon juice
¼ cup extra virgin olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Cook the quinoa according to the package directions. Allow to cool.
½ cup quinoa
Combine the cooked quinoa with the rest of the ingredients. Toss well to coat.
1 bunch fresh parsley, ½ cup fresh mint leaves, 2 green onions, 2 medium tomatoes, ½ cup lemon juice, ¼ cup extra virgin olive oil, salt and pepper
Refrigerate until ready to serve.
Serve chilled or at room temperature.

Notes

Storing:

This recipe can be made in advance and chilled until ready to serve. It will keep refrigerated in an airtight container for up to 4 days. I do not recommend freezing it.

Amy's tips:

Cook the quinoa on the stove according to the package directions OR use an Instant Pot electric pressure cooker. The latter is my go-to method for perfectly cooked quinoa. You can read the step-by-step directions in the recipe for Cilantro Lime Quinoa.
You can make the quinoa in advance so it has time to cool before you want to make this salad. This salad is served chilled or at room temperature, so we don't want the grains to be warm. You can place the cooked quinoa in a fine mesh strainer and run cold water over it to quicken the cooling process. Or spread it out on a sheet pan for quicker cooling.
Wash the herbs after you purchase them and store them covered in the refrigerator. This way they are ready to go when it's time to make the salad. And it's easier to chop dry herbs.
If possible, use fresh lemon juice instead of bottled. It tastes better and you can garnish the salad with some extra slices or wedges. But a good quality bottled juice will work in a pinch.
Taste the salad right before serving and adjust the seasonings, as needed. Sometimes a squeeze of lemon or a sprinkle of salt can make all the difference.

Nutrition