Quinoa Tabbouleh

Quinoa Tabbouleh

Quinoa Tabbouleh Recipes

Easy Quinoa Tabbouleh Salad with flavorful tomatoes, parsley, and lemon dressing. Healthy and ultra-fresh!

Cuisine : Gluten-Free, Mediterranean, Oil-Free, Vegan,
Recipe Yields : 6 side servings
Prep time : 20 minutes
Cook time : 20 minutes
Keywords : tabbouli, tabouleh, tabouli,

Ingredients

  • 1/2 cup white quinoa (or 1 1/2 cups cooked quinoa)
  • 1-2 large bunches fresh parsley (lots!)
  • 2 cups ripe tomatoes, finely diced
  • 3-4 green onions
  • 1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons)
  • 1 clove garlic
  • Salt to taste
  • Fresh mint, lemon zest, cucumber, chickpeas, red onion, balsamic vinegar, cumin, dash of cinnamon

Instructions

  1. Cook quinoa: rinse quinoa well. In a small pot over medium-high heat, add quinoa with 3/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.
  2. While quinoa is cooking, prepare the rest of the ingredients: finely dice tomatoes. (Remove some excess liquid if they're extra juicy.) Thinly slice green onions. Mince garlic. Then place tomatoes, onions, and garlic in a large bowl.
  3. Finely chop the parsley, thick stems removed. (I use a food processor since there's so much, but feel free to hand-chop.) Add to bowl.
  4. Juice the lemons and add 1/4 cup lemon juice to bowl.
  5. Let the cooked quinoa cool a bit before adding it to the rest of the ingredients. After quinoa is added, toss well to combine. Salt to taste.
  6. Can serve immediately, but it really tastes best after it chills for a few hours/overnight to let the flavors combine.

Rated : 5 from 4 votes
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