Bright Garden Delight: Ina Garten’s Quinoa Tabbouleh Recipe

Summers call for light, refreshing salads that burst with Mediterranean flavors, and this Ina Garten quinoa tabbouleh recipe delivers a vibrant twist on the classic dish.

quinoa brings a delightful protein-packed punch to the traditional herb-filled salad.

Fresh parsley, mint, and diced vegetables mingle beautifully with fluffy quinoa, creating a colorful and nutritious meal.

The bright lemon dressing adds a zesty tang that makes every bite sing with freshness.

Chopped tomatoes and cucumber provide crisp texture and a cool counterpoint to the herb-rich base.

This recipe turns a simple side into a star, perfect for picnics, potlucks, or a light lunch.

You’ll fall in love with how easily this tabbouleh comes together, promising a delicious and healthy dining experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 290 kcal

Servings: 6

Everything You Need for Quinoa Tabbouleh

• Quinoa: Packed with protein and nutrients, choose pre-rinsed varieties to save time and reduce bitterness, select organic for pure, clean flavor.

• Cucumber, Cherry Tomatoes: Select crisp, vibrant vegetables with smooth skin and no soft spots for maximum crunch and freshness.
• Scallions: Pick bright green stems with firm white bottoms, indicating peak ripeness and best flavor.
• Parsley, Mint: Choose bright green, perky herbs without wilting or brown edges, ensuring intense aromatic quality.

• Lemon: Pick heavy, bright yellow citrus with smooth skin, signaling juiciness and robust flavor.
• Garlic: Select firm, plump cloves without sprouts or soft spots for pure, sharp taste.
• Olive Oil: Choose extra virgin for rich, authentic Mediterranean essence, preferably cold-pressed.
• Kosher Salt, Black Pepper: Fresh, high-quality seasonings elevate the entire dish's taste profile.

Tools That Help Make Quinoa Tabbouleh

• Medium Saucepan: Essential for boiling water and cooking quinoa evenly.
• Measuring Cups: Precise water measurement for perfect quinoa texture.
• Baking Sheet: Helps quinoa cool quickly and spread out evenly.
• Small Bowl: Perfect for whisking dressing ingredients together.
• Large Mixing Bowl: Ideal for combining quinoa, vegetables, and herbs.
• Whisk: Helps create smooth, well-blended dressing.
• Fork: Used for fluffing quinoa after cooking.
• Cutting Board: Needed for chopping herbs and vegetables.
• Sharp Knife: Required for precise chopping of cucumber, tomatoes, parsley, mint, and scallions.

Instructions for Quinoa Tabbouleh Preparation

• Quinoa Foundation

Boil water in a pan and introduce rinsed quinoa with a salt sprinkle. Simmer gently, covering the pot. After cooking, let the grains rest and cool completely on a flat surface.

• Flavor Boost

Create a zesty liquid mixture using lemon juice and crushed garlic. Slowly incorporate olive oil, whisking until smooth. Season with salt and pepper for an extra kick.

• Fresh Veggie Blend

Combine cooled quinoa with crisp cucumber chunks, juicy cherry tomatoes, vibrant parsley, fragrant mint, and delicate scallion pieces. Gently fold ingredients together, allowing each element to mingle naturally.

• Final Touch

Drizzle remaining tangy dressing across the salad. Toss everything lightly to ensure even coating. Taste and adjust seasoning as desired. Serve immediately or chill for later enjoyment.

Ideas to Switch Up Quinoa Tabbouleh

• Chop herbs just before adding to maintain maximum flavor and vibrant green color. Use sharp kitchen scissors or a very sharp knife to prevent bruising the delicate leaves.
• Swap cherry tomatoes for diced roma tomatoes or add roasted red peppers for extra depth. Experiment with seasonal vegetables like diced zucchini or grilled eggplant to keep the salad exciting.
• Transform this side dish into a complete meal by adding crumbled feta cheese, grilled chicken, or chickpeas. Toasted pine nuts or almonds can provide extra crunch and protein.
• Prepare the quinoa and dressing up to two days in advance. Store separately in airtight containers to maintain texture and prevent sogginess. Mix vegetables just before serving for maximum freshness.
• Control the garlic punch by roasting whole garlic cloves first for a milder, sweeter flavor. Experiment with adding a touch of Dijon mustard or honey to customize the dressing's complexity.

How to Present Quinoa Tabbouleh Beautifully

• Pair with Protein Powerhouse: Grill some chicken, salmon, or tofu to add extra protein and make this quinoa tabbouleh a complete, satisfying meal.
• Wrap It Up Fresh: Create light, refreshing lettuce wraps using large butter or romaine lettuce leaves, filling them with the quinoa mixture for a low-carb lunch option.
• Mediterranean Mezze Platter: Surround the tabbouleh with hummus, olives, feta cheese, and warm pita bread to create a stunning spread that celebrates Mediterranean flavors.
• Picnic Perfect Packing: Pack this salad in mason jars for an easy, portable lunch that stays crisp and delicious, making it ideal for outdoor dining or quick work lunches.

How to Store and Prep Quinoa Tabbouleh for Later

• Store Strategically: Keep the quinoa tabbouleh in an airtight container in the refrigerator for up to 3-4 days, maintaining its fresh flavors and crisp texture.
• Separate Dressing Technique: Store the dressing separately from the salad ingredients to prevent soggy vegetables and maintain optimal crunchiness.
• Revive Quickly: Before serving leftover tabbouleh, let it sit at room temperature for 10-15 minutes and give a gentle stir to redistribute the dressing and restore vibrant flavors.
• Freeze with Caution: While quinoa holds up well, avoid freezing this salad due to the fresh herbs and vegetables which will lose their crisp texture and become watery when thawed.

Vibrant Ina Garten Quinoa Tabbouleh Recipe

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4.5 from 13 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s quinoa tabbouleh recipe reimagines classic Middle Eastern salad with protein-packed grains. Fresh herbs, crisp vegetables, and zesty lemon dressing create a refreshing dish you’ll crave all summer long.

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Ingredients

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• 1 cup quinoa, rinsed well
• 1 large English hothouse cucumber (or 2 Persian cucumbers), unpeeled and cut into ¼-inch pieces
• 1 pint cherry tomatoes, halved
• ⅔ cup (loosely packed) chopped flat-leaf parsley
• ½ cup (loosely packed) chopped fresh mint
• 2 scallions, thinly sliced
• 1 garlic clove, minced
• ½ cup extra-virgin olive oil
• 2 tbsps fresh lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Quinoa Preparation: Rinse quinoa under cold water. In a saucepan, combine quinoa with water and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let rest, covered, for 5 additional minutes.
2. Cooling Process: Spread cooked quinoa on a baking sheet to cool rapidly, preventing clumping and separating grains.
3. Vinaigrette Creation: Whisk lemon juice and minced garlic in a bowl. Gradually incorporate olive oil while whisking to create a smooth emulsion. Season with salt and pepper, adjusting to taste.
4. Quinoa Seasoning: Transfer cooled quinoa to a mixing bowl. Fold in a portion of the vinaigrette to coat grains evenly.
5. Vegetable Integration: Add diced cucumber, halved cherry tomatoes, chopped parsley, mint leaves, and scallions to the quinoa. Gently fold to distribute ingredients uniformly.
6. Final Dressing: Drizzle remaining vinaigrette over the salad, tossing carefully to ensure complete coating. Perform a final seasoning check.
7. Serving: Present the quinoa tabbouleh chilled or at room temperature, allowing flavors to meld and develop.

Notes

• Rinse Thoroughly: Remove quinoa’s bitter saponin coating by washing under cold water before cooking to enhance overall taste and texture.
• Cool Strategically: Spread cooked quinoa on a baking sheet to rapidly cool and prevent clumping, ensuring light, separated grains for better salad consistency.
• Emulsify Carefully: Whisk lemon juice and garlic first, then slowly drizzle olive oil while continuously mixing to create a smooth, well-integrated vinaigrette.
• Season Progressively: Taste and adjust seasoning at multiple stages – during vinaigrette preparation and after final mixing – to build complex, balanced flavor profiles.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Simmering
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 2 g
• Sodium: 250 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 0 mg