Quinoa Tabouli Recipe

Name: Quinoa Tabouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, cooked; 1 Whole Lemon; 1 tablespoon Tahini; 3 tablespoons Extra Virgin Olive Oil; 1 Small English Cucumber(The seedless kind); 1 pint of plum/cherry tomatoes, roasted; 1 Heirloom tomato, diced (optional); 4 Green Onions; 1 Handful, Fresh Spinach; 2 tablespoons Each, Fresh Mint, Dill, Parsley; 1 Salt and Pepper, to taste

Servings: persons

1 cup Quinoa, cooked
1 Whole Lemon
1 tablespoon Tahini
3 tablespoons Extra Virgin Olive Oil
1 Small English Cucumber(The seedless kind)
1 pint of plum/cherry tomatoes, roasted
1 Heirloom tomato, diced (optional)
4 Green Onions
1 Handful, Fresh Spinach
2 tablespoons Each, Fresh Mint, Dill, Parsley
1 Salt and Pepper, to taste

1
Zest lemon and add to plum tomatoes. Place on sheet pan. Roast tomatoes on 325 for about 30 minutes
2
Cook quinoa according to package. Let cool slightly.
3
Chop onion, cucumber, herbs and spinach
4
Add olive oil, tahini, juice from the lemon, and salt and pepper to a medium bowl.
5
Add quinoa, then veggies to the olive oil mix. Stir to combine. Chop fresh tomato and add if desired.
6
Taste for seasoning and add more olive/salt/pepper as needed

174

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 11 ingredients. The key ingredients include: 1 cup Quinoa, cooked, 1 Whole Lemon, 1 tablespoon Tahini, 3 tablespoons Extra Virgin Olive Oil, and more.

Yes, Quinoa Tabouli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Tabouli

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