Herbed Quinoa Tabbouleh Salad
This herbed quinoa salad is inspired by Middle Eastern tabbouleh and made with fresh parsley, mint, tomatoes, green onions, lemon juice, and olive oil. It’s naturally vegan and gluten-free, and can be served chilled or at room temperature.
Servings: 6 servings
Calories: 151kcal
Ingredients
- ½ cup quinoa any color, rinsed
- 1 bunch fresh parsley finely chopped (about 2 to 3 cups)
- ½ cup fresh mint leaves finely chopped
- 2 green onions finely sliced
- 2 medium tomatoes diced small
- ½ cup lemon juice
- ¼ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Cook the quinoa according to the package directions. Allow to cool completely. To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.½ cup quinoa
- Add the cooled quinoa, parsley, mint, green onions, and tomatoes to a large bowl.1 bunch fresh parsley, ½ cup fresh mint leaves, 2 green onions, 2 medium tomatoes
- Pour the lemon juice and olive oil over the salad. Season with salt and pepper.½ cup lemon juice, ¼ cup extra virgin olive oil, salt and pepper
- Toss well to combine. Taste and adjust the seasoning as needed.
- Refrigerate until ready to serve, or serve at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving and adjust the salt, pepper, or lemon juice as needed. I do not recommend freezing this salad.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1344IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 2mg
