Which is healthier orzo or quinoa?

If you want more protein and no gluten, quinoa is the healthier option.

According to Oxford dictionary, it is an Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley. This recipe is my twist on it.

Can this be made dairy-free?

Yes, just leave out the feta cheese.

How long will the leftovers last in the refrigerator?

In an air-tight container, the leftovers will last 3-5 days. I often eat it for multiple lunches after I make it.

How do I cook quinoa?

Follow the package directions or try this Fluffy Quinoa recipe by Love and Lemons .

Quinoa Tabbouleh - Thriving Home

Name: Quinoa Tabbouleh
Prep time: 15 min
Total time: 15 min
Cuisine: American
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 cup of packed 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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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

Units:

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 cup of packed 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.

Notes/Tips

Leftovers will last 3-5 days in the refrigerator. I like to eat this for lunch several days. The flavors get stronger as it sits.
To make this dairy-free you can leave out the Feta cheese. It’s not necessary, but does add a delicious tang!
If you have not cooked quinoa before, read this post on this Fluffy Quinoa recipe by Love and Lemons.

Cuisine: American Method: Mixed

Find it online: https://thrivinghomeblog.com/quinoa-tabbouleh/