In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for quinoa, a superfood that’s treated like a grain, but is actually a seed. (For the classic, try this tabbouleh recipe.)
Recipe information
Yield
6 Servings
Ingredients
1
1
2
1
1
1
1
2
1
2
Need to make a substitution?
Preparation
Step 1
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 2
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Step 3
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Step 4
DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.