Quinoa Tabouli Recipe

Name: Quinoa Tabouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Quinoa; 2 whole Tomatoes, Diced; 1/2 whole Red Onion, Diced; 1 whole Cucumber, Peeled And Diced; 1 whole Sweet Pepper; 2 cups Parsley, Finely Chopped; 1/4 cups Mint, Finely Chopped; 1 whole Lemon, Juiced; 3/4 cups Extra Virgin Olive Oil; 1 dash Salt

Servings: persons

2 cups Quinoa
2 whole Tomatoes, Diced
1/2 whole Red Onion, Diced
1 whole Cucumber, Peeled And Diced
1 whole Sweet Pepper
2 cups Parsley, Finely Chopped
1/4 cups Mint, Finely Chopped
1 whole Lemon, Juiced
3/4 cups Extra Virgin Olive Oil
1 dash Salt

1
For best results, rinse the quinoa thoroughly and allow to soak in warm water overnight.
2
Cook quinoa in water for 15 minutes (30 if not soaked). Allow quinoa to cool to room temperature.
3
Add all the chopped vegetables and herbs and toss them together.
4
Mix the lemon juice and olive oil in a cup then sprinkle the mixture over the salad. Toss to coat all of the vegetables and the quinoa. Salt to taste. If the salad seems too dry, add another drizzle of olive oil and toss.
5
Put this salad together an hour before serving if you can. This gives the flavors a chance to blend.
6
Serve at room temperature.

474

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 10 ingredients. The key ingredients include: 2 cups Quinoa, 2 whole Tomatoes, Diced, 1/2 whole Red Onion, Diced, 1 whole Cucumber, Peeled And Diced, 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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