I’ve been meaning to post a tabbouleh recipe for quite awhile now. I love making this mediterranean salad when cherry tomatoes and parsley are in season.
What I love about this tabbouleh recipe:
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It’s so fresh. Yes, the ingredients are fresh - and the flavor has an extra level of freshness, thanks mostly to the parsley.
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It is quick to put together. With quinoa pre-cooked, you can have this ready in about 15 minutes.
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It’s a salad that lasts. We’ve kept this in the fridge for a couple days and still enjoyed it on the third.
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It’s full of texture. Between the leafy parsley, refreshing cucumber and tomatoes, and crunchy toasted pine nuts, there’s a great amount of texture. The add-ons bring even more.
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It’s a meal all by itself. With quinoa included, it really doesn’t require more dishes to have dinner - especially if you include the optional add-ons I’ve included with the recipe.
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It’s heavy on the greens, light on the grains. Of course, if you want more quinoa, go for it. From what I’ve read, this is the more traditional way (though traditionally, bulgur is used). I find it nice to lighten up on my grains where I can, and I think it tastes great with a small amount of quinoa.
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It makes up to 8 servings (though that depends on the day and how hungry you are!). As mentioned, it holds pretty well, so it’s nice to have leftovers or serve it at a gathering (when those happen again).
I’ve included several add-ons with the recipe - they all taste great with this salad. I especially like the avocado, hummus, and olives when I want it to be more of a hearty meal.
The Recipe
Quinoa Tabbouleh Salad with Pine Nuts Recipe
Ingredients
- ¼ cup pine nuts
- 3 cups parsley about 2 bunches
- 1 pint cherry tomatoes about 2 cups
- 1 cucumber any size is fine, depending on how much you like
- 3 scallions green and white parts sliced
- ¼ cup mint the more the better, I say
- 1 lemon juiced (about ¼ cup) and zested
- 1 cup cooked quinoa*
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 head romaine for serving optional, or butter lettuce
Optional add-ons:
- Oil-Free Lemon Salad Dressing
- crumbled vegan feta
- hummus
- olives
- tzatziki sauce
- nutritional yeast
- hemp or other seeds
- additional herbs like basil rosemary, or lavender
- edible flowers like nasturtium or pansies
- avocado
Swaps:
- hemp seeds instead of pine nuts
- any large leafy green as a wrap and/or pita bread
- bulgur or other grains instead of quinoa
Instructions
- If you haven’t yet cooked the quinoa, begin that process according to package instructions (quinoa simmers for about 15 minutes). Toast the pine nuts in a small pan over medium heat for about 5 minutes, giving them a shake now and then to toast on all sides. Meanwhile, chop the parsley and add it to a large bowl.
- Quarter the tomatoes, chop the cucumber, and slice the green and white parts of the scallions. Tear or chop the mint. Add all to the bowl as you go.
- Zest the lemon over the bowl and then juice it, tossing the juice gently with the ingredients.
- Gently toss in the prepared quinoa and garlic powder.
- Add salt and pepper to taste, plus any of the suggested additions that you like.
- Serve in a salad bowl with the large lettuce leaves on the side for stuffing, if desired.
Notes
- KEEP TRACK OF THIS RECIPE BY PINNING IT ON PINTEREST -
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