Quinoa Tabbouleh Salad
A healthy, fresh twist on classic tabbouleh using quinoa as the base, tossed with diced vegetables, herbs, and a light lemon-olive oil dressing.
Servings 4 servings
Calories 326kcal
Equipment
- Medium Saucepan
Ingredients
For the Quinoa
- 2 C water
- 1 C quinoa
- 1/2 tsp sea salt
Vegetables and Dressing
- 1/4 C olive oil
- 1/4 C lemon juice
- 3 tomatoes diced
- 1 cucumber diced
- 2 bunches green onion diced
- 2 carrots grated
- 1 C fresh parsley chopped
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes.
- Allow the quinoa to cool to room temperature, then fluff it with a fork.
- While the quinoa is cooking or cooling, combine the olive oil, lemon juice, and salt to create the dressing.
- Dice the tomatoes, cucumber, and green onion, and grate the carrots.
- Add the diced/chopped vegetables and the fresh parsley to the cooled quinoa.
- Add the dressing to the quinoa and vegetables, toss to combine, and refrigerate before serving.
Nutrition
Calories: 326kcal | Carbohydrates: 38g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 337mg | Potassium: 790mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7308IU | Vitamin C: 45mg | Calcium: 84mg | Iron: 4mg
