This quinoa tabbouleh puts fresh parsley and mint at the centre of the bowl, with small, fluffy grains, finely chopped tomatoes and a lively lemon dressing. It is a fresh, herb-led side dish that sits comfortably beside roasted vegetables, grilled fish or a spoonful of hummus. The aim is a loose, leafy salad with enough quinoa to give it substance, rather than a large bowl of grains with a scattering of green.
Traditional tabbouleh uses bulgur wheat; this version uses quinoa and keeps the emphasis on herbs. Its particular pleasure is the contrast between soft quinoa, crisp cucumber and juicy tomato. A little care with cooling, drying and chopping makes that contrast much clearer, and helps the dressing coat everything without collecting in the bottom of the bowl.
Quinoa tabbouleh with fresh herbs
Serves: four as a side dish, or two as a light lunch with accompaniments. Preparation: about 25 minutes. Cooking: 12-15 minutes, plus resting and cooling. Check the quinoa packet, as cooking times and water requirements can vary.
Ingredients
- 120g dried white quinoa
- 240ml water, or the amount specified on the quinoa packet
- 80g flat-leaf parsley, weighed before removing the thick stalks
- 20g fresh mint, weighed before removing the stalks
- 250g ripe tomatoes
- Half a large cucumber, about 180g
- 4 spring onions, trimmed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice, plus a little extra to taste
- Quarter of a teaspoon fine salt, plus more only if needed
- Freshly ground black pepper
You will need a small saucepan with a lid, a fine sieve, a chopping board, a sharp knife and a large mixing bowl. A wide plate or shallow dish is useful for cooling the quinoa evenly.
Method
- Rinse the quinoa. Put it in a fine sieve and rinse thoroughly under cold running water, rubbing the grains gently with your fingers. Drain well. This can help remove any lingering bitter taste, even if the quinoa has already been rinsed during processing.
- Cook gently. Tip the quinoa into the saucepan with the measured water. Bring to the boil, cover and turn the heat down to a gentle simmer. Cook for 12-15 minutes, or follow the packet instructions, until the water is absorbed and the grains are tender. If it dries out before becoming tender, add a small splash of water.
- Rest and cool. Remove the pan from the heat and leave it covered for five minutes. Fluff gently with a fork, then spread the quinoa over a clean, shallow dish. Let the steam escape while you prepare the vegetables. It should be cool before it meets the herbs.
- Prepare the vegetables. Cut the tomatoes into small pieces, removing the hard cores. If they are very juicy, leave them in a sieve briefly while you chop everything else. Split the cucumber lengthways, scrape out the watery seeds with a teaspoon and finely dice the flesh. Thinly slice the spring onions.
- Chop the herbs. Wash the parsley and mint and dry them thoroughly in a salad spinner or with a clean tea towel. Remove the thick parsley stalks and all the mint stalks. Gather the leaves into manageable bundles and chop finely with a sharp knife, including the tender parsley stems.
- Mix the dressing. Whisk the olive oil, lemon juice, salt and a few grinds of black pepper in the mixing bowl. Add the cooled quinoa and turn it gently through the dressing so that the grains are evenly coated.
- Bring everything together. Add the tomatoes, cucumber, spring onions, parsley and mint. Fold together with two large spoons, lifting from the bottom of the bowl. Taste a spoonful containing both herbs and quinoa. Add a little more lemon juice or seasoning if needed, then serve promptly or refrigerate.
Keep the herbs generous and the texture light
Parsley is a main ingredient here. Once the thick stalks are removed, the quantity may still look substantial, but chopping and mixing bring it into balance with the vegetables. Flat-leaf parsley is easy to gather into bundles; curly parsley also works if that is what you have. Remove its coarse stalks and take time to chop it evenly.
Mint brings a different, cooler flavour. Keep it in a smaller proportion so it complements the parsley. Pick the leaves from their stems before chopping, as mint stems can be tough. Chop both herbs close to assembly and avoid repeatedly crushing them with a blunt knife. A food processor can turn the leaves into a wet paste too quickly for this salad.
Why cooling and draining matter
Warm quinoa softens delicate herbs and takes away some of their fresh texture. Spreading it thinly helps it cool faster than leaving it in the saucepan. Separate any clumps with a fork rather than pressing them flat. If there is excess water after cooking, drain it before resting and cooling the grains.
Tomatoes should still bring some juice to the salad, so there is no need to squeeze them dry. Simply drain away obvious excess liquid. Likewise, removing the soft cucumber centre gives you firmer little pieces. These steps are especially helpful when the vegetables are particularly ripe or you plan to refrigerate the finished dish.
Ways to serve it
Spoon the tabbouleh into a wide serving dish so the chopped herbs and vegetables remain evenly distributed. It works well beside roasted aubergine, courgettes or peppers, with hummus and warm pitta bread. For a more substantial lunch, serve it with cooked lentils, baked tofu, eggs or leftover cooked chicken.
If you are serving several dishes, keep the accompaniments fairly simple. The lemon, mint and parsley already give this salad plenty of character. A spoonful of plain yoghurt on the side adds a soft contrast, while crisp lettuce leaves make useful little scoops. Taste the tabbouleh again just before serving, because chilled grains can benefit from another small squeeze of lemon.
Simple variations
- Add chickpeas: fold in one drained and rinsed 400g tin for a more substantial bowl. Taste again and add lemon or olive oil if the mixture needs it.
- Try mixed quinoa: use the same dried weight of red, black or mixed quinoa, following its packet directions. The texture will usually be firmer than white quinoa.
- Include radishes: replace half the cucumber with finely diced radishes for a peppery crunch.
- Finish with feta: crumble a little over individual portions. Taste before adding extra salt, as the cheese brings its own seasoning.
Making ahead and storing
For the freshest result, prepare the quinoa and dressing ahead, refrigerate them separately, and chop the herbs and vegetables shortly before serving. Cool cooked quinoa promptly and refrigerate within two hours. Keep washed herbs thoroughly dry in a covered container until you need them.
Store finished tabbouleh in a sealed container in the fridge and eat within two days. Stir before serving, as a little dressing may settle underneath. The herbs soften over time, so it is best on the day it is mixed. Freezing the assembled salad is not recommended because the raw vegetables and herbs lose their texture.
