Quinoa Tabbouleh Bowl
Quick · 30 min · Serves 2 · Middle Eastern
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
A parsley-heavy tabbouleh with toasted quinoa in place of bulgur, mint, tomato and green onion, dressed with plenty of lemon and olive oil.
Ingredients
For 2 servings
Quinoa
- 45 g quinoa, ¼ cup
- 90 ml water, 6 tbsp
Dressing
- 4 tbsp olive oil, extra-virgin
- 2 lemon, juiced (about 4 tbsp)
- 0.25 tsp salt
- 0.25 tsp black pepper
Salad
- 90 g parsley, about 1½ bunches, finely chopped by hand (1½ cups)
- 2 sprig mint, leaves finely chopped (about 2 tbsp)
- 2 scallion, very finely chopped
- 1 tomato, seeded and finely chopped
Steps
Quinoa
- Heat a small saucepan over medium-high heat and toast the quinoa in the dry pan, stirring often, for about 5 minutes, until it starts to pop, turns lightly golden and smells nutty.
- Add the water and bring to a boil, then lower to a simmer, cover and cook for about 15 minutes, until the quinoa is tender and the water is absorbed. Turn off the heat and leave it covered for 5 minutes, then fluff with a fork so it doesn't clump, and let it cool to room temperature.
Dressing
- While the quinoa cools, whisk the olive oil, lemon juice, salt and pepper together.
Salad
- Chop the parsley and mint by hand; a food processor bruises parsley and wilts it. The parsley must be completely dry, so wash it well ahead if you can. Put the parsley, mint, scallion and tomato in a large bowl.
- When you're ready to eat, add the cooled quinoa, pour over the dressing and stir gently. Taste for salt and pepper, and serve at room temperature or chilled. Don't dress it ahead: the parsley goes soggy. Leftovers keep for 2 to 3 days in the fridge, though the parsley weeps after the first day; stir and re-season before serving.