-
20
minPrep Time -
15
minCook Time -
35
minReady in -
perYield -
222
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:none
- Seasons:summer,spring
- Cuisines:
- Courses:lunch,dinner
Recipe Description
Quinoa Tabbouleh is a refreshing and vibrant vegan salad teeming with flavors of the Middle Eastern cuisine. This dish replaces traditional bulgur with quinoa, providing a protein-packed alternative that is both gluten-free and vegan-friendly. Every bite offers a burst of fresh parsley, mint, and lemon juice, perfectly complemented by the richness of olive oil and the subtle crunch of fresh cucumbers and tomatoes. Ideal for a light lunch or a side dish, Quinoa Tabbouleh embodies the essence of healthy, flavor-forward eating. Its versatility makes it a welcome addition to any meal, serving as a bright side dish or a fulfilling main course for those seeking a light, nutritious option.
Ingredients
- 2 cups water
- 1 bunch fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 medium tomatoes, diced
- 1 cucumber, diced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Steps:
- Rinse the quinoa under cold running water.
- In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce to a simmer for 15 minutes, or until quinoa is fluffy.
- Allow quinoa to cool, then combine with parsley, mint, tomatoes, cucumber, lemon juice, olive oil, salt, and pepper in a large bowl.
- Toss until everything is well mixed and season to taste. Serve chilled or at room temperature.
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