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Quinoa Tabbouleh

Quinoa Tabbouleh: A Vibrant Twist on a Classic Salad

Quinoa Tabbouleh is a refreshing salad blending hearty quinoa and crisp vegetables for a gluten-free delight.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Quinoa Rinsed
  • 1 cup Water For cooking quinoa
  • 1 whole Lemon Juiced for dressing
  • 1-2 cloves Garlic Minced
  • 1/4 cup Olive Oil Can substitute with avocado oil
  • 1 teaspoon Salt Adjust to taste
  • 1 whole Tomato Diced
  • 1 whole Cucumber Diced, peeling optional
  • 1 bunch Curly Leaf Parsley Chopped

Equipment

  • Medium pot
  • fine mesh strainer
  • Baking Sheet
  • small bowl
  • large bowl

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cool running water for about 1-2 minutes.
  2. Cook quinoa in a medium pot with water, bringing to a boil, then simmer for 15 minutes.
  3. Cool quinoa by spreading it on a baking sheet or refrigerating for faster cooling.
  4. Prepare the dressing by whisking together lemon juice, garlic, olive oil, and salt.
  5. Chop vegetables: dice tomato and cucumber, and chop parsley.
  6. Combine cooled quinoa with vegetables and drizzle dressing over, stir to combine.
  7. Serve immediately or refrigerate for 1-2 hours to let flavors meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 250mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Flavors deepen, but vegetable crunch may soften over time.

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