Quinoa Tabbouleh
This amazingly nutritious recipe is super easy to make. The quinoa, a plant-based protein powerhouse, and the rest of the ingredients in this recipe will transform it into your new favorite. You can eat it by itself like a salad or you can eat it as a side dish.
Ingredients
- 1 ½ cup quinoa cooked and drained
- 1 bunch of parsley chopped
- 30-40 cherry tomatoes cut in half
- 3 green onions chopped
- 1 cucumber peeled, deseeded, and cut into cubes
- Fresh mint leaves chopped (optional)
- Lime juice from 1-2 limes
- Salt and pepper to taste
Instructions
- Mix all the ingredients in a medium/large bowl. Adjust salt and pepper as needed. Add lime juice if desired.
- Refrigerate for 20 minutes.
- Serve chilled over lettuce leaves, in a pitta bread, or with falafels.
Notes
• To make 1 ½ cup of cooked quinoa you would need to cook ½ cup of raw quinoa in 1 cup of water or vegetable broth.
• For the parsley, you can use the stems as well.
• You can use the green and the white part of the green onions.
• You don’t need to peel the cucumber if you don’t want to. It tastes great with the skin too.
• If you don’t have cherry tomatoes, you can use any type of tomatoes but make sure to take out the seeds to prevent the salad to become too liquid.
• For the parsley, you can use the stems as well.
• You can use the green and the white part of the green onions.
• You don’t need to peel the cucumber if you don’t want to. It tastes great with the skin too.
• If you don’t have cherry tomatoes, you can use any type of tomatoes but make sure to take out the seeds to prevent the salad to become too liquid.
Tried this recipe?Let us know how it was!