Fresh quinoa tabbouleh salad
This Fresh Quinoa Tabbouleh Salad features vibrant vegetables and herbs, combined with fluffy quinoa and a zesty lemon dressing. It’s a refreshing and nutritious dish, perfect for a light meal or side.
Cook time 15 min
Prep time 15 min
Ingredients:
2 cups water1 cup quinoa
1/4 cup olive oil
1/2 tsp salt
1/4 cup lemon juice
3 tomatoes
1 cucumber
2 onions
2 carrots
1 cup fresh parsley
Dive into the flavors of the Middle East with this refreshing Fresh Quinoa Tabbouleh Salad. It's a healthy, vibrant dish that's perfect for a light lunch or as a side dish to your main meal. Packed with nutrients and bursting with herbs and fresh vegetables, this salad is both satisfying and nourishing.
Instructions:
- In a medium saucepan, bring the 2 cups of water to a boil.
- Add the quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed. Remove from heat and let it cool completely.
- While the quinoa is cooling, dice the tomatoes, cucumber, and onions into small, even pieces.
- Grate or finely chop the carrots.
- Roughly chop the fresh parsley.
- In a small bowl, whisk together the olive oil, salt, and lemon juice until well combined.
- In a large mixing bowl, combine the cooled quinoa with the prepared vegetables.
- Pour the dressing over the mixture and gently toss everything together until evenly distributed and well coated.
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
- Serve as a side dish or a light main dish.
There you have it – a delightful Fresh Quinoa Tabbouleh Salad that's sure to impress. Enjoy the combination of fresh vegetables, zesty lemon, and wholesome quinoa. This dish is perfect for meal prep, picnics, or as a refreshing side to any meal.
Fresh quinoa tabbouleh salad FAQ:
Cook the quinoa for about 15 minutes, or until all the water is absorbed. After cooking, remove it from heat and let it cool completely before mixing it with the vegetables.
Yes, you can substitute vegetables based on your preference. Common alternatives include bell peppers or radishes. Just ensure that they are diced into small, even pieces for consistent texture.
Store leftover quinoa tabbouleh in an airtight container in the refrigerator. It can last for up to 3 days. The flavors may deepen as it sits, so it’s great for meal prep!
Properly cooked quinoa should have absorbed all the water and be fluffy. The grains will appear translucent with a small tail (the germ) visible. If there’s still water left, continue cooking for a few more minutes.
Yes, this salad is naturally gluten-free since quinoa is a gluten-free grain. It's a great option for those with gluten sensitivities.
Cooking Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural coating, saponin, which can make it taste bitter or soapy.
- Let the cooked quinoa cool completely to room temperature before mixing it with the vegetables to avoid wilting the fresh produce.
- Use freshly squeezed lemon juice for the best flavor.
- Feel free to add extra herbs like mint or cilantro for an extra burst of freshness.
- For added protein, consider mixing in some chickpeas.
Nutrition Facts
4 ServingsCalories 100kcal
Protein 3.85g
Carbohydrates 20g
Fiber 4.09g
Sugar 6g
Fat 15g
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