Saladsbudgetbytes4.6
Quinoa Tabbouleh
Fresh and vibrantly flavored, this Quinoa Tabbouleh has all the familiar flavors of traditional tabbouleh, but with easy to cook and nutrient rich quinoa instead of bulgur.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Rinse the quinoa under cool running water. Place the rinsed quinoa in a pot with 1.75 cups of water. Put a lid on top, bring it to a boil over high heat, then reduce the heat to low and let simmer for ⏱️ 15 minutes. After ⏱️ 15 minutes, turn off the heat. Allow the quinoa to cool before making the salad or else the heat will wilt the parsley and vegetables. To cool it faster, spread it out on a baking sheet and place in the refrigerator for ⏱️ 30 minutes.
2
While the quinoa is cooling, prepare the rest of the salad. To make the dressing, squeeze the juice from the lemon into a bowl (about 1/4 cup). Mince the garlic and add to the lemon juice along with the olive oil and salt. Whisk to combine, then set the dressing aside.
large lemon ($0.69)1garlic ($0.32)4 clovessalt ($0.05)1 tsp
3
Dice the tomato and cucumber. Rinse the parsley well to remove sand and grit, then chop well. Add the cucumber, tomato, and parsley to a large bowl.
large tomato ($1.10)1large cucumber ($1.49)1
4
Once the quinoa is cooled, add it to the bowl with the vegetables. Pour the dressing over top, then stir until everything is well coated. Serve immediately or refrigerate until you're ready to eat. Give the salad a brief stir just before serving.
Nutrition Facts
calories
154.23 kcal
fat Content
8.26 g
serving Size
1 Serving
fiber Content
2.6 g
sodium Content
302.7 mg
protein Content
3.85 g
carbohydrate Content
17.23 g
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