Description
This Quinoa Tabbouleh is a fresh, vibrant, and healthy twist on a classic Mediterranean salad. Packed with parsley, mint, juicy tomatoes, and fluffy quinoa, it’s tossed in a zesty lemon and olive oil dressing for a light yet satisfying dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 2 tomatoes, diced
- 1 cucumber, diced
- 3 green onions, sliced
- Juice of 2 lemons
- 4 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water.
- Cook quinoa in 2 cups of water for 15 minutes.
- Let quinoa cool completely.
- Finely chop parsley, mint, tomatoes, cucumber, and green onions.
- Combine quinoa with chopped ingredients in a bowl.
- Add lemon juice and olive oil.
- Season with salt and pepper.
- Mix well and let rest before serving.
Notes
Always use fresh herbs for best flavor. Let the salad sit before serving so flavors blend well. Add extra lemon juice if needed. Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg