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Tabbouleh is a traditional Middle Eastern salad that has delighted palates for centuries, known for its refreshing blend of herbs, vegetables, and grains. Originating from the Levant region, this dish is often associated with Lebanese cuisine, where it serves as both a side dish and a vibrant salad that complements an array of meals. Traditionally made with bulgur wheat, tabbouleh has evolved over the years, embracing various grains and ingredients to accommodate dietary preferences and enhance nutritional value. One such adaptation is the zesty quinoa tabbouleh, which not only retains the essence of the original but also offers a gluten-free alternative that packs a punch in flavor and health benefits.

Zesty Quinoa Tabbouleh

Discover a fresh twist on a classic dish with Zesty Quinoa Tabbouleh, perfect for any meal! This vibrant salad combines nutrient-packed quinoa with crisp cucumbers, juicy tomatoes, and fragrant herbs for a dish that bursts with flavor. Offering a gluten-free alternative, the quinoa provides protein and fiber while the zesty dressing brightens each bite. Ideal as a side or a light main, this tabbouleh is a delightful addition to your culinary repertoire. Enjoy the health benefits and delicious taste!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water

1 medium cucumber, finely diced

1 large ripe tomato, diced

1/2 cup fresh parsley, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 cup red onion, finely minced

1/4 cup extra virgin olive oil

Juice of 2 fresh lemons

Salt and freshly ground black pepper to taste

1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Instructions
 

Cook the Quinoa: Begin by thoroughly rinsing the quinoa under cold water in a fine mesh strainer to eliminate any lingering bitterness. In a medium saucepan, bring 2 cups of water to a rolling boil. Add the rinsed quinoa to the boiling water, stir briefly, then lower the heat to a gentle simmer. Cover the pot and let it simmer for approximately 15 minutes, or until all the water is absorbed and the quinoa grains are fluffy. Once cooked, remove from heat and allow the quinoa to cool completely.

    Prepare the Fresh Vegetables: While the quinoa is cooking, take this time to chop your vegetables. Dice the cucumber and tomato into even pieces, and mince the red onion finely. For added flavor, chop the parsley and mint leaves until they are finely shredded.

      Make the Flavorful Dressing: In a small mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, a pinch of salt, a dash of black pepper, and red pepper flakes (if desired). Whisk the mixture until it’s well combined and adjust the seasoning to suit your taste.

        Combine All Ingredients: In a large mixing bowl, add the cooled quinoa, diced cucumber, tomato, parsley, mint, and minced red onion. Drizzle the prepared dressing over the top of the mixture.

          Toss & Serve: Gently toss all the ingredients together until fully mixed, ensuring every piece is well coated in the dressing. Taste and adjust seasoning, adding more salt or pepper if necessary. For the best flavor experience, cover the bowl and refrigerate it for at least 30 minutes prior to serving to allow all the flavors to meld together.

            Garnish & Enjoy: When ready to serve, dish out the tabbouleh in chilled serving bowls. For a vibrant presentation, garnish with additional chopped parsley or lemon wedges on the side for an added zest.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 4