Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. Here this traditional dish, which is typically made with bulgur or couscous, gets an of-the-moment upgrade with the “it” grain, quinoa (although technically a seed). The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course or a hearty side.
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Nutrition Information, Per serving (6 servings):
- Calories: 289
- Carbohydrates: 24 g (8%)
- Fat: 20 g (31%)
- Protein: 5 g (11%)
- Saturated Fat: 3 g (14%)
- Sodium: 206 mg (9%)
- Polyunsaturated Fat: 3 g
- Fiber: 4 g (15%)
- Monounsaturated Fat: 14 g
- Cholesterol: 0
RECIPE BY The Bon Appétit Test Kitchen
PHOTOGRAPH BY Jason Lowe