Springtime Quinoa Tabbouleh Salad

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Springtime Quinoa Tabbouleh Salad

Article and Photo By Lilly and Audrey, The Twin Chefs

Try this delicious Springtime Quinoa Tabbouleh Salad for your next garden party lunch. The fresh tomatoes along with the crunch of the cucumber pairs nicely with the light and bright vinaigrette making this dish an instant favorite.

 

 


Springtime Quinoa Tabbouleh Salad

Salad:

  • 2 ½ cups cooked red or white quinoa, follow package directions
  • ½ cup small diced cucumber
  • ½ cup diced ripe tomatoes
  • ¼ cup minced red onion
  • ¼ cup minced green onion
  • ½ cup chopped flat leaf parsley
  • ¼ cup chopped black Kalamata olives

Dressing:

  • ¼ cup good red wine or sherry vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon lemon juice and zest of one lemon
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon Dijon mustard
  • Sea salt and pepper to taste

Directions:

Combine all dressing ingredients in a glass jar with tight fitting lid and shake well, set aside. Chop and mince quinoa, cucumber, tomatoes, red onion, green onion, flat leaf parsley and Kalamata olives. In a medium size mixing bowl toss Tabbouleh salad ingredients together, to combine. Drizzle desired amount of dressing over the top of salad toss, add salt and pepper to taste, serve immediately. Serves 6

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