A light and fresh tabbouleh salad with quinoa, tomatoes, cucumbers and loads of fresh parsley and mint in a bright lemon dressing.
Tabbouleh is a salad made with chopped tomatoes, cucumbers, plenty of parsley, and bulgur that is dressed with olive oil, lemon juice, salt, and pepper. Although bulgur is the traditional ingredient in tabbouleh I sometimes like to change it up and use quinoa instead! This is a super light salad that is just packed with summery freshness with all of the chopped parsley, fresh tomatoes and cucumber along with the bright lemon juice; simply perfect for hot summer days!
Quinoa Tabbouleh
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A light and fresh tabbouleh salad with quinoa, tomatoes, cucumbers and loads of fresh parsley and mint in a bright lemon dressing.
ingredients
- 2 cups water (or broth)
- 1 cup quinoa, rinsed
- 1 cup tomato, diced
- 1 cup cucumber, diced
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped (optional)
- 1/4 cup green onions, chopped
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
directions
- Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 15 minutes, before letting it sit, covered, for 5 minutes, and then letting it cool to room temperature.
- Mix the quinoa, tomato, cucumber, parsley, mint and green onion.
- Mix the lemon juice, olive oil, salt and pepper and toss with salad.
Option: Make a pomegranate salad dressing with 6 tablespoon olive oil, 3 tablespoons lemon juice, 3 tablespoons red wine vinegar, 2 tablespoons honey, 1 tablespoon pomegranate molasses, 1 teaspoon dijon mustard, 1 clove garlic (minced or grated), and salt and pepper to taste. This makes 1 cup and you only need about 1/4 cup for the salad.
Nutrition Facts: Calories 237, Fat 9g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 16mg, Carbs 32g (Fiber 4g, Sugars 2g), Protein 7g
Nutrition by: 
Use in:
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