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Ina Garten Quinoa Tabbouleh Recipe

Ina Garten Quinoa Tabbouleh
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This salad focuses on balance and freshness. Fluffy quinoa replaces bulgur, parsley takes center stage, and lemon-olive oil dressing ties everything together. The texture stays light, the flavors stay sharp, and nothing feels heavy or muddled.

Ingredients

Scale

  • 1 cup quinoa, rinsed well

  • 2 cups water

  • ½ teaspoon salt (for cooking quinoa)

  • 2½ cups fresh parsley, finely chopped

  • ½ cup fresh mint, finely chopped

  • 1 cup ripe tomatoes, finely diced

  • ½ cup cucumber, finely diced

  • ¼ cup green onions, thinly sliced

  • ¼ cup extra-virgin olive oil

  • ¼ cup fresh lemon juice

  • 1 teaspoon lemon zest

  • ¾ teaspoon kosher salt (adjust to taste)

  • ½ teaspoon black pepper

Instructions

  • Cook the quinoa – Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then cover and simmer until the liquid is absorbed and the grains are tender.

  • Fluff and cool – Remove the pan from heat, fluff the quinoa with a fork, and spread it slightly to cool. Cooling fully prevents wilting the herbs.

  • Chop the herbs finely – Finely chop parsley and mint using a sharp knife. Smaller cuts distribute flavor evenly and keep the salad delicate.

  • Prepare the vegetables – Dice tomatoes and cucumber into small, even pieces. This keeps the texture balanced and prevents excess moisture.

  • Make the dressing – Whisk olive oil, lemon juice, lemon zest, salt, and black pepper until well combined.

  • Combine gently – Add cooled quinoa, herbs, vegetables, and green onions to a large bowl. Pour dressing over and toss gently to coat everything evenly.

  • Rest before serving – Let the tabbouleh sit for 10–15 minutes so the flavors blend naturally.

Find it online: https://inagartendishes.com/ina-garten-quinoa-tabbouleh/