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Quinoa Tabbouleh with Edamame and Lemon Vinaigrette_001

Quinoa Tabbouleh with Edamame and Lemon Vinaigrette

This refreshing Quinoa Tabbouleh with Edamame and Lemon Vinaigrette is a protein-packed twist on the classic Mediterranean salad, perfect for a nutritious and vibrant addition to any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sides
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Medium saucepan with lid
  • Fork
  • Colander
  • Small bowl
  • Whisk
  • Large mixing bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients
  

  • 1 cup quinoa 170g, rinsed and drained
  • 2 cups water 480ml, for cooking quinoa
  • 1 cup shelled edamame 150g, cooked
  • 1 large cucumber diced, approximately 2 cups/300g
  • 1 pint cherry tomatoes halved, 2 cups/400g
  • 1/2 red onion finely chopped, about 1/2 cup/75g
  • 1/2 cup fresh parsley finely chopped, 15g
  • 1/4 cup fresh mint finely chopped, 10g
  • Salt and pepper to taste
  • 1/3 cup extra virgin olive oil 80ml
  • 2 lemons juiced, about 1/4 cup/60ml
  • 1 garlic clove minced
  • 1 tsp Dijon mustard

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
  • While the quinoa is cooking, prepare the edamame according to package instructions. Typically, this involves boiling them in water for about 5 minutes. Drain and set aside to cool.
  • For the lemon vinaigrette, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, and salt and pepper in a small bowl until well combined.
  • In a large bowl, combine the cooled quinoa, cooked edamame, diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, and mint.
  • Pour the lemon vinaigrette over the quinoa mixture and toss gently to coat everything evenly. Season with additional salt and pepper to taste.
  • Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld together.

Notes

Quinoa tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead dish.
For added protein, consider adding crumbled feta cheese or chickpeas.
If edamame is unavailable, you can substitute with cooked green peas or fava beans.
Keyword Edamame Salad, Healthy Salad, Lemon Vinaigrette, Mediterranean cuisine, Protein-Packed Salad, Quinoa Recipes, Quinoa Tabbouleh