Middle Eastern·vegan·easy

Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1.0 cup quinoa; 2.0 cups water; 4.0 green onions; 1.0 tomato; 0.5 large cucumber; 0.25 cup mint; 0.125 cup parsley; 3.0 tablespoons olive oil; 0.25 cup lemon juice; 1.0 teaspoon garlic powder; 8.0 servings freshly cracked pepper

Hey there, folks! Today, I'm gonna share with you my take on a Quinoa Tabbouleh Salad. Trust me, it's a burst of flavors that you won't forget! Ingredients: - 1 cup quinoa - 2 cups water - 3 green onions - 1 tomato - 1 cucumber - Fresh mint - Fresh parsley - Olive oil - Lemon juice - Garlic powder Instructions: 1. Cook quinoa according to package instructions. 2. Chop green onions, tomato, cucumber, mint, and parsley. 3. In a bowl, mix cooked quinoa with the chopped veggies. 4. Drizzle olive oil and lemon juice, sprinkle garlic powder, and mix well. 5. Chill in the fridge before serving. Anecdote: One time, I mistook garlic powder for cinnamon in a salad like this. Let's just say, the result was... interesting. Pro tip: Add a handful of toasted pine nuts for an extra crunch in your salad. Trust me, it's a game-changer! So, go ahead, give this Quinoa Tabbouleh Salad a try. Your taste buds will thank you later!

30 min(prep 15 + cook 15)

8 servings

180 kcal

4.4

Ingredients

quinoa1.0 cup
water2.0 cups
green onions4.0
tomato1.0
cucumber0.5 large
mint0.25 cup
parsley0.125 cup
olive oil3.0 tablespoons
lemon juice0.25 cup
garlic powder1.0 teaspoon
freshly cracked pepper8.0 servings

Nutrition

180 kcalper serving

Protein6g12%

Carbs30g60%

Fat7g14%

Fiber5g10%

Sugar2g4%

Directions

1
Rinse the quinoa under cold water in a fine-mesh strainer.
2
Combine the quinoa and water in a medium saucepan. Bring to a boil over high heat.
3
Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
4
Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and let cool completely.
5
Finely chop the green onions, tomato, cucumber, mint, and parsley.
6
In a large bowl, whisk together olive oil, lemon juice, garlic powder, and freshly cracked pepper.
7
Add the cooled quinoa and chopped vegetables to the bowl. Toss well to combine.
8
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

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