Quinoa Tabbouleh Salad
Cuisine: Middle Eastern
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
- 3 cups water
- 1½ cups dry quinoa
- 5-6 roma tomatoes, chopped
- 2 cucumbers, peeled, seeds removed, chopped
- ⅔ cup olive oil
- Juice of 2 lemons
- ⅓ cup chopped fresh herbs*
- 1 tsp. salt + more to taste
- 1 tsp. garlic powder
- ¼ tsp. freshly ground black pepper
- In a small pan, bring water to a boil. Add quinoa and cook until tender. When the water is gone, turn off the heat and cover.
- Meanwhile, in a small bowl whisk together olive oil, lemon juice, herbs, salt, and pepper.
- Fluff quinoa with a fork and place in a large bowl with tomatoes, cucumbers, and dressing.
- Mix to combine.
- Tabbouleh can be enjoyed immediately or refrigerated for a few hours to allow flavors to come together.
- Enjoy!
*A combination of parsley and mint is traditional, but cilantro is also a delicous twist!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/quinoa-tabbouleh-salad/
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