New Age Tabbouleh Salad

Elevate your salad game with this vibrant New Age Tabbouleh Salad, a modern twist on the classic Middle Eastern dish. This healthy and gluten-free recipe swaps traditional bulgur for protein-packed quinoa, creating a fresh, hearty base that’s paired with juicy cherry tomatoes, crisp cucumber, and fragrant herbs like parsley and mint. A zesty dressing of extra-virgin olive oil, fresh lemon juice, and a hint of garlic ties it all together, making every bite burst with garden-fresh flavor. Ready in just 30 minutes, this refreshing quinoa tabbouleh is ideal as a chilled side dish or a light, wholesome main course. Perfectly balanced, nutrient-rich, and packed with Mediterranean-inspired goodness, it’s the ultimate crowd-pleaser for summer gatherings or meal prep.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 1 cup fresh parsley
• 0.5 cup fresh mint
• 3 stalks green onions
• 0.25 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 small garlic clove
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.

Step 3

Once cooked, fluff the quinoa with a fork and let it cool completely to room temperature.

Step 4

Meanwhile, dice the cherry tomatoes into quarters and finely chop the cucumber into small pieces. Set them aside.

Step 5

Finely chop the fresh parsley and mint leaves, removing any large stems. Thinly slice the green onions, including the green tops.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.

Step 7

In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, parsley, mint, and green onions.

Step 8

Pour the dressing over the quinoa mixture and toss well to coat all the ingredients evenly.

Step 9

Taste and adjust seasoning if necessary, adding a pinch more salt or pepper as desired.

Step 10

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Step 11

Serve cold or at room temperature as a side dish or a light and healthy main course.

Nutrition Facts

Serving size	1309.4 grams (1309.4g)

Amount per serving	% Daily Value*
Calories	1221

Total Fat 72.90g	93%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2444mg	106%
Total Carbohydrate 118.00g	43%
Dietary Fiber 7.50g	27%
Total Sugars 12.00g
Protein 30.20g	60%

Vitamin D 0IU	0%
Calcium 256mg	20%
Iron 11mg	61%
Potassium 1682mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 9.7%

Carbs: 37.8%