Easy
45 min·6 servings
Hearty Minestrone Soup
A vegetable-packed Italian classic brimming with beans, pasta, and fresh herbs.
soupvegetarianbudget-friendly
saladvegetarianlunchsummer
Quinoa Tabbouleh
Time:30 min
Difficulty:Easy
Servings:4 servings
This Middle Eastern–inspired salad swaps couscous for protein-rich quinoa, creating a naturally gluten-free bowl bursting with fresh parsley, mint, tomatoes, and a bright lemon dressing. It's light, refreshing, and perfect for lunch, picnics, or as a side dish.
Instructions
- 1
Rinse quinoa thoroughly in a fine sieve under running water.
- 2
Bring vegetable broth to a boil and add quinoa.
- 3
Reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed.
- 4
Fluff with a fork and let cool to room temperature.
- 5
In a large bowl, combine tomatoes, cucumber, parsley, mint, and spring onions.
- 6
Add the cooled quinoa to the bowl.
- 7
Whisk lemon juice, olive oil, cumin, salt, and pepper together.
- 8
Pour dressing over the salad and toss gently but thoroughly.
- 9
Taste and adjust seasoning. Crumble feta over top if using.
- 10
Serve at room temperature or chilled.
💡 Tips for Success
- →Make this salad ahead — it tastes even better after a few hours as flavours meld.
- →If making ahead, add the dressing just before serving to keep vegetables crisp.
- →Add protein: grilled chicken, chickpeas, or hard-boiled eggs for a full meal.
⚠️ Common Mistakes to Avoid
- →Not rinsing quinoa — this removes the bitter coating.
- →Skipping the cooling step — warm quinoa doesn't absorb dressing well.
- →Underusing herbs — this salad is meant to be herbaceous.
🔄 Substitutions
- →Quinoa → couscous, GF or otherwise, or brown rice
- →Mint → basil or cilantro
- →Feta → halloumi or labneh
