How to Video
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.
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 use a yellow, and orange peppers)
- 1/3 cup fresh parsley, minced and packed (or any combo of your favorite herbs, like mint and basil)
- 1-2 garlic cloves (peeled and minced)
- juice of one lemon (plus you may want more to squeeze on top)
- 3-4 tablespoons extra virgin olive oil
- salt and pepper (to taste)
- crumbled feta cheese (optional, to sprinkle on top before serving; this adds a lot of flavor!)
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.
Nutrition
Serving: 1 cup | Calories: 117 kcal (6%) | Carbohydrates: 13 g (4%) | Protein: 3 g (6%) | Fat: 6 g (9%) | Sodium: 8 mg | Fiber: 2 g (8%) | Sugar: 2 g (2%)
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