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Quinoa Tabbouleh
Quinoa Tabbouleh–a Mediterranean-inspired salad full of fresh produce and herbs and flavor. A delightful light lunch or side dish for dinner. Prep ahead on the weekend and eat this healthy dish all week long.
Yield: 6-8 1x
Prep: 15 minutesCook: 0 minutesTotal: 15 minutes
Scale:
Ingredients
- 2 cups cooked quinoa (sub: whole wheat couscous or bulgar wheat)
- 1 cup diced cherry tomatoes
- 1 small cucumber, seeded and diced (peel if you want to)
- 2 bell peppers, seeded and diced (I used a yellow and an orange)
- 1/3 packed cup of fresh parsley, minced (or any combo of your favorite herbs, like mint and basil)
- 1–2 garlic cloves, peeled and minced
- juice of one lemon
- 3–4 tablespoons extra virgin olive oil
- salt and pepper, to taste
- crumbled feta cheese (optional, to sprinkle on top before serving)
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Instructions
- In a mixing/serving bowl, combine the cooked quinoa, tomatoes, cucumber, peppers, herbs, and garlic.
- Squeeze the lemon and drizzle the olive oil over the top and stir.
- Season with salt and pepper to taste.
- Leave out the feta cheese until ready to serve and then sprinkle some over the top of each bowl. Store in the refrigerator for up to about 3-5 days.
Find it online: https://thrivinghomeblog.com/quinoa-tabbouleh/