Middle Eastern Quinoa Salad Recipe

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A bowl of quinoa salad, reminiscent of a traditional Middle Eastern recipe, is placed on a marble surface. The salad contains quinoa, diced tomatoes, cucumbers, green onions, and fresh herbs. A pair of gold-tone utensils rests in the bowl. A saucer with a half lemon and mint leaves is positioned to the side.

Enjoy the flavors of tabbouleh in this gluten-free Middle Eastern Quinoa Salad recipe. Perfect for barbecues and quick lunches or enjoy as a side dish.

Course Salad

Cuisine Israeli, Middle Eastern

Keyword middle eastern quinoa salad

Prep Time 10

Cook Time 15

Cooling time 30

Total Time 55

Servings servings

Calories 289kcal

Author Ksenia Prints

Equipment

Ingredients

For quinoa salad:

1 cup tricolor quinoa
3 tomatoes diced
3 Lebanese cucumbers diced
½ cup fresh mint chopped
1 cup fresh curly parsley chopped

For the sauce:

3 garlic cloves minced
2 tablespoons Terra Delyssa Lemon-flavored Olive Oil or another fruity olive oil of your choice
1 lemon Juice of
Salt and pepper to taste

Instructions

Cook the quinoa according to package instructions.
Spread the cooked quinoa on a large sheet pan to cool quickly.
While the quinoa cools, in a small bowl, mix minced garlic, Terra Delyssa Lemon-flavored Olive Oil, and lemon juice for the sauce. Add salt and pepper to taste.
In a large bowl, combine the cooled quinoa, diced tomatoes, and cucumbers.
Add the chopped mint and parsley to the bowl.
Pour the sauce over the salad and mix well.
Refrigerate for at least 30 minutes before serving.

Video

Nutrition