Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup(s) quinoa; 2 medium tomatoes (finely chopped); 1 small cucumber (finely chopped); 1 bell peppers (red, orange, or yellow), (finely chopped); 1/2 red onion (finely chopped); 2/3 cup(s) parsley (roughly chopped); 2/3 cup(s) mint (roughly chopped); 2 limes (juiced (sub lemon if preferred)); 2 tablespoon(s) olive oil ((omit for oil-free))

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5 from 3 votes

Quinoa Tabbouleh

This simple hearty salad is fresh and full of veggies! Great for making ahead of time as the flavours will get even better as the salad rests.

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Prep Time10

Cook Time15

Total Time25

Meal Type: Dinner, Lunch, Salads

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free

Tool: Stove

Ingredient: bell pepper, Cucumber, mint, quinoa, Tomatoes

Servings: 4

Ingredients

1 cup(s) quinoa
2 medium tomatoes finely chopped
1 small cucumber finely chopped
1 bell peppers (red, orange, or yellow), finely chopped
1/2 red onion finely chopped
2/3 cup(s) parsley roughly chopped
2/3 cup(s) mint roughly chopped
2 limes juiced (sub lemon if preferred)
2 tablespoon(s) olive oil (omit for oil-free)

US Customary - Metric

Instructions

Cook the quinoa according to instructions on the packaging. Once cooked, place in a large salad bowl.
Add the tomatoes, cucumber, bell pepper, red onion, parsley, and mint. Squeeze in the lime juice, drizzle with olive oil, and season to taste with salt and pepper. Mix everything well until combined.
Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.

Nutrition

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