“Refreshing and nutritious! Our Quinoa Tabbouleh is just what you need for a light, healthy meal. Packed with fresh herbs and veggies!
Mediterranean Quinoa Tabbouleh Salad
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
Directions:
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!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 190 | Servings: 4
Mediterranean Quinoa Tabbouleh Salad
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!
