Description
This Quinoa Tabbouleh Salad is a simple quinoa salad recipe with a twist on a classic Tabbouleh salad. Instead of being made with bulgar, this version is made with quinoa for a protein-packed side salad.
Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water
- 1/3 cup olive oil
- 3 tbsp lemon juice, freshly squeezed
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tomatoes, diced
- 4 green onions, diced
- 2 large bunches of fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
Instructions
- Cook the quinoa. Rinse the quinoa under cold water for a minute. Add it to a small saucepan along with the water. Bring the water to a boil over medium to high heat. As soon as the water is boiling, cover the pot, reduce the heat to low and let the quinoa simmer for 15 minutes. After 15 minutes, or once all the water has been absorbed, turn off the heat. Let the quinoa sit, covered on the stovetop for 10 minutes. After 10 minutes, remove the quinoa from the stove and use a fork to fluff it up. Let it cool to room temperature.
- Make the dressing. Add the olive oil, lemon juice, salt and pepper together in a mason jar with a lid. Shake vigorously for 10 to 20 seconds until well emulsified.
- Assemble the salad. Add the cooked quinoa, tomatoes, green onions, parsley and mint leaves to a large salad bowl. Pour the dressing on top and mix the salad to combine all the ingredients.
Notes
- Storage: Store leftovers in the fridge for up to 3 to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Salad Recipes
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 2.3g
- Sodium: 101mg
- Fat: 13.3g
- Saturated Fat: 1.7g
- Unsaturated Fat: 11.1
- Trans Fat: 0g
- Carbohydrates: 19.9g
- Fiber: 3.2g
- Protein: 4.4g
- Cholesterol: 0mg