Cook the quinoa according to the package directions. Allow to cool.
Combine the cooked quinoa with the rest of the ingredients. Toss well to coat.
Refrigerate until ready to serve.
Serve chilled or at room temperature.
Storing:This recipe can be made in advance and chilled until ready to serve. It will keep refrigerated for up to 5 days. I do not recommend freezing it.Success 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 Quinoa Tabbouleh 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.