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.
Total Time15 minutes mins
Course: Pasta
Cuisine: American
Keyword: Garden Fresh Tabbouleh Salad, quinoa salad
Servings: 8 servings
Calories: 117kcal
- 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!
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.
- 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.
Serving: 1cup | Calories: 117kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Sodium: 8mg | Fiber: 2g | Sugar: 2g