Quinoa Tabbouleh
This easy Quinoa Tabbouleh is ready in just 30 minutes and is packed with healthy flavor! Gluten Free, Oil Free, and Vegan.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 2-3 Servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup (170 g) dry quinoa,
- 1 tablespoon extra virgin olive oil or tahini
- 1 tablespoon water (for tahini version only)
- Juice and zest of 1 lemon
- 1/2 teaspoon sea salt, plus more to taste
- 1 cup (166 g) roma tomatoes, finely diced (about 2)
- 1/2 cup (85 g) cucumber, finely diced
- 1/2 red onion, finely diced
- 1/2-1 bunch flat leaf parsley, leaves finely chopped
- 1/4 cup fresh mint, finely chopped
Instructions
- Prep: Add the dry quinoa and 2 cups of water to a medium saucepan and bring to a boil. Cover and cook according to package instructions, then set aside to let cool slightly.
- Make the Dressing: Whisk the oil (or tahini + water) with the lemon juice, lemon zest, and salt in the base of a large bowl.
- Mix It Up: Toss in the cooled quinoa, tomatoes, cucumber, onion, parsley, and mint. Mix well to combine, then season with extra salt to taste, if necessary.
- Serve: enjoy right away, or let chill in the fridge before serving. Leftovers will keep in the fridge for up to 5 days.
Notes
- Traditional Tabbouleh is very herby – feel free to double, triple, or even quadruple the amount of herbs this variation calls for. Since traditional Tabbouleh is made with Bulgur, you could theoretically swap out the Quinoa for a different grain as well.
- Food Processor Hack: if you don’t want to finely chop your veggies and herbs, pulse them in a food processor until finely chopped instead!
Find it online: https://frommybowl.com/quinoa-tabbouleh/
