Description
A fresh and healthy quinoa tabbouleh salad packed with vegetables and herbs.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup parsley, chopped
- 1/2 cup mint, chopped
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine parsley, mint, tomatoes, cucumber, and onion.
- Add cooled quinoa to the vegetable mixture.
- In a separate bowl, whisk together olive oil, lemon juice, and salt.
- Pour dressing over the salad and mix well.
- Refrigerate for at least 30 minutes before serving.
Notes
- Can be served cold or at room temperature.
- Adjust vegetables based on preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Quinoa Tabbouleh Salad