Gluten Free Quinoa Tabbouleh
A refreshing and nutrient-dense twist on the classic Levantine salad using protein-packed quinoa instead of bulgur wheat.
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Ingredients
- 1 cup White Quinoa
- 2 cups Water
- 2 bunches Fresh Flat-Leaf Parsley
- 1/2 cup Fresh Mint Leaves
- 1 medium English Cucumber
- 1 1/2 cups Cherry Tomatoes
- 3 stalks Green Onions
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Fresh Lemon Juice
- 1 clove Garlic(optional)
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1
Rinse the quinoa thoroughly under cold water to remove its natural bitter coating (saponin).
- 2
In a small saucepan, bring 2 cups of water and quinoa to a boil, then reduce heat, cover, and simmer for 15 minutes.
- 3
Remove the quinoa from heat and let it sit covered for 5 minutes before fluffing with a fork and spreading on a tray to cool completely.
- 4
Finely chop the parsley and mint leaves by hand to avoid bruising the herbs in a food processor.
- 5
Dice the cucumber and tomatoes into very small, uniform pieces, draining any excess liquid from the tomatoes.
- 6
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- 7
Add the cooled quinoa, chopped herbs, cucumber, tomatoes, and sliced green onions to the dressing bowl.
- 8
Toss everything gently until well combined and let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Nutrition per Serving
285
Calories
7g
Protein
34g
Carbs
15g
Fat
6g
Fiber
3g
Sugar
310mg
Sodium
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