quinoa_tabbouleh

Quinoa Tabbouleh

    • Yield
    • 1.5 Cups
    • Difficulty Level

Supper healthy Mediterranean based recipe that works well for a variety of occasions. Quinoa is a gluten free ancient grain that also contains protein.
I do not pulse the tomato in the mixture because it will pulse too fine. I also sometimes use cherry tomatoes and baby yellow tomatoes and quarter them to add a little bit of color and thicker pieces of tomato.

This salad will keep fresh for up to 5 days in the fridge.

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 bunch of fresh parsley, stems removed, chopped
  • 1 cup of quinoa, cooked
  • 4 Tbsp. of lemon juice
  • 1/4 cup of EVOO
  • 5 fresh mint leaves, finely chopped
  • 1 english cucumber, shredded
  • 2 tomatoes, diced
  • 1 green pepper, diced
  • 1 bunch of green onion, chopped
  • 1/2 tsp. of sea salt
  • 1/4 tsp. of ground pepper

Instructions

  • 1. Cook quinoa according to package directions.
  • 2. Allow to cool.
  • 3. Finely chop the parsley, cucumber, mint, green onion, green pepper or pulse together in a food processor.
  • 4. Mix the quinoa and fresh herb mixture.
  • 5. Add lemon, oil and diced tomatoes.
  • 6. Season with salt and pepper.
  • 7. Refrigerate for a couple hours before serving.
  • 8.

Instructions

  • 1. Cook quinoa according to package directions.
  • 2. Allow to cool.
  • 3. Finely chop the parsley, cucumber, mint, green onion, green pepper or pulse together in a food processor.
  • 4. Mix the quinoa and fresh herb mixture.
  • 5. Add lemon, oil and diced tomatoes.
  • 6. Season with salt and pepper.
  • 7. Refrigerate for a couple hours before serving.
  • 8.

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  • Average Rating

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Dr. Olivia Joseph

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