• 20
    min
    Prep Time
  • 15
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 222
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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

  • 1 cup quinoa
  • 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:

  1. Rinse the quinoa under cold running water.
  2. 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.
  3. Allow quinoa to cool, then combine with parsley, mint, tomatoes, cucumber, lemon juice, olive oil, salt, and pepper in a large bowl.
  4. Toss until everything is well mixed and season to taste. Serve chilled or at room temperature.

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