Description
This Quinoa Tabbouleh Salad is a fresh and healthy twist on a classic. It’s packed with vibrant flavors and textures, making it a perfect light meal or side dish.
Ingredients
Scale
- 1 cup cooked quinoa
- 2 cups chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, chopped parsley, chopped mint, chopped tomatoes, chopped cucumber, and chopped red onion.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled.
Notes
- You can adjust the amount of parsley and mint to your preference.
- For extra flavor, add a pinch of ground cumin or sumac to the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook (after quinoa is cooked)
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 4g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg