This Parsley Tabbouleh with Quinoa is a bright and healthy herb salad recipe where parsley is the main ingredient - gluten free, vegetarian, and vegan. This is out go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.
You could always try my recipe for Perfect Quinoa in the Rice Cooker!
If doing on the stovetop: Add quinoa to a medium saucepan, and wash/drain quinoa in the sink. Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil. Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes. Fluff with fork, and set aside.
For the Salad
Wash the parsley and mint, and pat dry. Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems. Repeat with the mint, and add the greens to a large mixing bowl.
Finely dice the tomatoes (usually 3 large, or 1 pint of cherry). I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
Slice green onion and add to the bowl along with the greens and tomatoes.
For the Dressing
In a pint or quart sized mason jar: juice 2 large lemons, removing seeds. Add equal part olive oil to the lemon juice. Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing. Add a lil salt, add a lil pepper, and shake the jar to combine.
If you want to spice it up, add a few red pepper flakes to the dressing too!