THE RECIPE JOURNAL · Lunch
Herb-Infused Quinoa Tabbouleh Salad
This fresh and vibrant salad combines fluffy quinoa with a medley of fragrant herbs and crisp vegetables for a light, healthy meal. Perfect as a side dish or a quick lunch, it’s bursting with bright, zesty flavors everyone will love.
FROM THE KITCHEN • Herb-Infused Quinoa Tabbouleh Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the broth and quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pan, and let it simmer until the quinoa is tender and all the liquid has been absorbed, which usually takes about 15 minutes. While the quinoa is cooking, chop up the cucumber, tomatoes, parsley, green onions, mint, and garlic and toss them all together in a big bowl. When the quinoa is done, fluff it with a fork and add it to the veggies. Drizzle in the olive oil and lemon juice, sprinkle with salt, and give everything a good mix. Cover the bowl with plastic wrap and pop it in the fridge for at least an hour so the flavors can really come together. Before serving, give it a quick stir and taste to see if it needs a little extra seasoning.
Why you’ll love it
This salad is fresh and vibrant, full of bright herbs and zesty lemon. It’s a nutritious option packed with protein-rich quinoa and plenty of vegetables. The flavors are light yet satisfying, making it perfect for a healthy meal or side dish.
How to serve
Serve chilled or at room temperature alongside grilled chicken or fish. It also pairs well with warm pita bread and hummus for a light Mediterranean-inspired meal. Garnish with extra fresh herbs or a drizzle of olive oil for added richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb more dressing over time, so toss gently before serving again. Avoid freezing, as the texture of the herbs and vegetables will change.
