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!
- 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
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!
Serving: 1/4 of recipe | Calories: 321kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Fiber: 5g | Sugar: 4g