Quinoa Tabbouleh
Recipe type: Easy
Cuisine: Vegetarian, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
Traditional tabbouleh salad made with quinoa, lemon juice, parsley and mint.
  • ½ cup uncooked quinoa
  • 4 large tomatoes, chopped and drained
  • 1 cup parsley, chopped
  • ½ mint, chopped
  • 1 red onion, chopped
  • Juice of one lemon
  • ¼ cup olive oil
  • 1 tsp salt
  • ¼ tsp ground black pepper
  1. Rinse and drain the uncooked quinoa. Bring 1 cup water to boil. Reduce to a low heat and stir in quinoa. Cover and cook until all the water is absorbed and the quinoa looks uncoiled and fluffy. Remove from heat and allow quinoa to cool.
  2. Once cool, add quinoa to a large bowl. Add chopped parsley, mint, red onion and tomatoes and toss through the quinoa. Add salt and pepper.
  3. In a small bowl, whisk together lemon juice and olive oil. Pour mixture over tabbouleh and toss until well coated. Salt and pepper to taste.
  4. Allow to chill for about an hour before serving. Quinoa tabbouleh will keep for about a week if stored in an air-tight container.
Recipe by Run DMT at https://deniseisrundmt.com/2013/06/21/quinoa-tabbouleh/