Tabbouleh is a traditional vegetarian mezze, a bit like an appetizer, from the Middle East. It is a light, refreshing, protein-packed summer treat. It makes a wonderful side dish, or enjoy alone for a calorie-conscious lunch.
- 1 cup quinoa, rinsed well
- ½ teaspoon kosher salt plus more
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- ½ cup chopped fresh mint
- 2 scallions, thinly sliced
Bring quinoa, ½ teaspoon salt, and 1 ¼ 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. Let quinoa cool. This is a great way to use leftover quinoa.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Transfer quinoa to a large bowl; mix in ¼ of the dressing.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Makes four 200-calorie servings.