Quinoa Tabbouleh
This quinoa tabbouleh salad is made with protein-rich quinoa instead of bulgur wheat. It's gluten-free, vegan, easy to whip up and makes for a great healthy side dish!
Servings: 4
Ingredients
- 1 cup uncooked quinoa rinsed and drained
- 2 cups flat leaf parsley chopped
- ½ cup fresh mint leaves chopped
- 1 cup cherry tomatoes diced
- ½ cup cucumber diced
- 1 cup red onion finely chopped
- juice from 1 lemon
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- pepper to taste
Instructions
- Bring quinoa and 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let quinoa cool completely.
- Once quinoa is cool, transfer to a large bowl. Add parsley, mint, tomatoes, cucumber and red onion and toss to combine.
- Add fresh lemon juice, olive oil and salt and stir to combine.
- Portion onto plates and enjoy!
Notes
- Storage: This salad will stay fresh for about 4-5 days. Give it a quick toss before serving, and you can always add an extra squeeze of lemon to brighten it back up if it’s been sitting for a day or two.
- Quinoa Swap: Don't have quinoa on hand? Make this bulgur wheat tabbouleh salad, couscous salad, cauliflower tabbouleh or hemp tabbouleh instead!
Nutrition
Serving: 1/4 of recipe | Calories: 321kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Fiber: 5g | Sugar: 4g