Description
A fresh, zesty, gluten-free alternative to traditional tabbouleh, packed with quinoa and vibrant herbs.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 large lemon, juiced
- ¼ cup olive oil
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat. Allow it to simmer for around 15 minutes until all the water is absorbed. Fluff with a fork.
- While the quinoa cooks, dice the tomatoes and cucumber. Finely chop the parsley and mint. Set aside.
- In a small bowl, combine the lemon juice and olive oil. Add a pinch of salt and pepper, then whisk together until well blended.
- Once the quinoa is cooled to room temperature—about 5-10 minutes—combine it with the diced vegetables in a large bowl. Pour the lemon and olive oil dressing over the mixture.
- Gently toss everything together to combine flavors. Taste and adjust seasonings as needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For added flavor, try stuffing in bell peppers.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: gluten-free, tabbouleh, quinoa, salad, healthy recipe, vegetarian