Quinoa Tabouli

This gluten free Quinoa Tabouli is a simple salad that will fill you up, and get you eating your veggies with no difficulties. Parsley, quinoa, lemon juice, and olive oil work together to create a shockingly easy but impressive dish

5 from 1 vote

Print Pin

Course: Salad

Cuisine: American, Mediterranean

Keyword: quinoa tabouli

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 168kcal

Equipment

1 saucepan

Ingredients

1 cup dry quinoa
2 cups water
1/2 teaspoon salt optional
1 cup fresh parsley
1/2 cup fresh mint
3 stalks green onion
2 tomatoes
1 cucumber
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
salt to taste

Instructions

Rinse dry quinoa in a finely meshed strainer. Place in a medium-sized pot with the water. Bring to boil, then simmer on low heat for 15-20 minutes, or until quinoa is soft.
Mince parsley, mint, and green onion as finely as you can by hand. Finely dice tomato and cucumber. Place quinoa, herbs, and vegetables in a bowl. Add lemon juice and oil. Stir, then add any salt if necessary.
Tabbouleh can be served immediately but tastes better if allowed chill in the fridge for a few hours or even overnight, to allow the flavors to fully marinate.
Tabbouleh can be kept in the fridge for up to 5 days.

Nutrition