Imen Ina Garten Quinoa Tabbouleh is a grain salad that serves eight with quinoa, fresh mint, flat-leaf parsley, cucumber, cherry tomatoes, and feta. It comes together in about 30 minutes and works equally well at room temperature or straight from the fridge. The lemon juice and olive oil go in while the quinoa is still hot, so every grain soaks up the dressing from the start.
This recipe comes from Ina Garten’s 2014 cookbook Make It Ahead, where the whole point is food that holds up beautifully after resting. She swaps bulgur for quinoa, which gives the salad a cleaner texture and makes it naturally gluten-free without any special effort. That swap also means the salad stays light even after sitting in the fridge overnight.
The key move here is dressing the quinoa immediately after draining. Hot grains absorb liquid much more efficiently than cool ones, so waiting even five minutes means the lemon and oil sit on the surface instead of working into the interior. That early coating is what separates a salad that tastes flat the next day from one that improves overnight.
Ina Garten Quinoa Tabbouleh
Description
A light, fresh quinoa tabbouleh salad that holds up beautifully after resting and works just as well served cold as at room temperature.
Ingredients
Instructions
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open with little curly tails. Drain and transfer to a bowl.
- Immediately add the lemon juice, olive oil, and 1½ teaspoons of salt to the hot quinoa. Stir to coat evenly and let the grains absorb the dressing while they cool slightly.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa mixture and stir everything together well.
- Carefully fold in the feta, taste for seasoning, and serve at room temperature or refrigerate and serve cold.
FAQs
Can I make this tabbouleh ahead of time?
Yes, and it actually improves after a few hours in the fridge. The grains absorb the lemon and olive oil more fully as the salad rests, so the flavor is more cohesive the next day. Add the feta just before serving if you’re making it more than a few hours ahead, so the cubes stay firm rather than softening into the salad.
Does the cucumber need to be seeded?
Seeding it keeps the salad from turning watery, which is the main reason the recipe calls for it. A hothouse cucumber holds less moisture than a standard field cucumber, but even so, the seeds release liquid as the salad sits. Run a spoon down the center of each half before dicing and the texture stays much cleaner over time.
What type of quinoa works best here?
White quinoa gives the cleanest, most neutral flavor and the best visual contrast against the herbs and tomatoes. Red or tri-color quinoa works too and adds a slightly nuttier taste, but the cook time stays the same. Rinse the quinoa before cooking regardless of which variety you use, since the natural coating can leave a bitter taste if left on.
How do I know when the quinoa is fully cooked?
Look for the small spiral-shaped germ separating from each grain, which is what the recipe calls the “little curly tail.” That visual cue is more reliable than the clock alone because it shows the grain has fully hydrated. If the tails haven’t appeared after 15 minutes, cover the pan and cook for 2 to 3 minutes more before checking again.
Which main dish pairs well with this salad?
This tabbouleh works well next to a braised main like an chicken cacciatore with its wine and tomato sauce, since the bright acidity in the salad balances the richness of the braise. The salad is substantial enough to serve as a light lunch on its own. For a larger spread, it holds up well on a buffet table for at least two hours at room temperature.
Can I substitute the feta with something else?
Fresh goat cheese works as a substitute and gives a creamier texture since it’s softer than feta. The flavor is milder and less salty, so taste the salad before adding any extra salt if you swap it in. Crumbled ricotta salata is another option that stays firmer and keeps a slightly briny edge closer to the original.
