Lemon Tri-Color Quinoa Tabbouleh Recipe

Name: Lemon Tri-Color Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tri-color quinoa; 1 1/2 cups water; 1/2 bunch watercress or other green (like parsley or cilantro); 1/2 bunch mint; 6-8 mini red, yellow orange peppers, diced (or use 1/2 each of red, yellow, orange bell peppers); 1/2 cup heirloom cherry tomatoes, diced; 1 cucumber, seeded and diced; 1/4 cup flavored olive oil ( I used a harissa flavored one); 1/4 cup neutral oil; 1/4 cup orange champagne vinegar (I used the one from trader joes); 1 lemon, juiced; kosher salt and fresh cracked pepper, to taste.

Servings: persons

1 cup tri-color quinoa
1 1/2 cups water
1/2 bunch watercress or other green (like parsley or cilantro)
1/2 bunch mint
6-8 mini red, yellow orange peppers, diced (or use 1/2 each of red, yellow, orange bell peppers)
1/2 cup heirloom cherry tomatoes, diced
1 cucumber, seeded and diced
1/4 cup flavored olive oil ( I used a harissa flavored one)
1/4 cup neutral oil
1/4 cup orange champagne vinegar (I used the one from trader joes)
1 lemon, juiced
kosher salt and fresh cracked pepper, to taste.

1
Boil quinoa in 1 1/2 c. of salted water...turn down immediately to a low simmer, cover and cook 10 minutes. Take off heat, let stand 5 minutes. You can then chill grains overnight. If prepping for the next day, wait to add dressing before using, or bring an additional amount to add.
2
Add diced veggies and herbs. Original tabbouleh calls for flat leafed parsley but i like the peppery flavor of watercress and the zing of mint.
3
Mix together oils and vinegar with lemon juice and salt and pepper with a whisk. If you want a bit of sweetness, but don't have an orange muscat champagne vinegar...add 1 T. orange marmalade or honey and 1 T. OJ to 1/4 c. vinegar.
4
Serve with baked pita chips or torn pieces of warm pita bread.
5
This salad is great for vegans, vegetarians and those with gluten sensitivites...if you want to make it more of a main dish salad, add some roasted chicken or fish (or for those vegan/vegetarian friends, grilled tempeh)

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup tri-color quinoa, 1 1/2 cups water, 1/2 bunch watercress or other green (like parsley or cilantro), 1/2 bunch mint, and more.

Yes, Lemon Tri-Color Quinoa Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon Tri-Color Quinoa Tabbouleh

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