Quinoa Tabbouleh Salad Recipe
This quinoa tabouli salad is perfect as a main or as a side dish. It's vegan, healthy, and super delicious.
Servings 4
Calories 356kcal
Ingredients
- 1 1/2 cups (255g) quinoa rinsed well
- 1 lemon juiced
- 2 Tbsp olive oil extra-virgin
- Sea salt and freshly ground black pepper
- 1 large English cucumber or 2 Persian cucumbers cut into 1/4-inch (1cm) pieces
- 1 pint (2 cups / 300g) cherry tomatoes chopped
- 1 cup (60g) chopped flat-leaf parsley
- 1/3 cup (60g) pomegranate seeds (from 1 medium pomegranate)
- 2 green onions thinly sliced
Instructions
- Place a saucepan with 2 1/4 cups of water over high heat. Bring it to the boil, then add in quinoa and 1 tsp sea salt.
- Cover, reduce the heat to medium-low and simmer until the quinoa gets tender, about 10-12 minutes. Remove from the heat and let it sit, covered, for 5 minutes, then fluff it with a fork and chill for 15 min.
- Meanwhile, prep all the veggies.
- Assemble the salad in a large bowl by adding in all the ingredients as follows: cooked quinoa, cherry tomatoes, cucumbers, pomegranate seeds, parsley and green onions.
- Season to your taste with sea salt and freshly ground black pepper. Drizzle with olive oil and add lemon juice; toss to coat.
Video
Notes
Please read the tips and tricks in the article before making this easy quinoa tabbouleh salad recipe. Below is just a summary:
- Cook quinoa before making this recipe. See how at Tip #1.
- You can use any kinds of herbs, tomatoes and onions.
- You can add minced garlic and cooked chickpeas.
- Vegans can serve it with roasted veggies, hummus or vegan curry.
- Non-vegans can serve it with roasted chicken, turkey or steak.
Nutrition
Calories: 356kcal | Carbohydrates: 55g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 38mg | Potassium: 896mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1995IU | Vitamin C: 66mg | Calcium: 88mg | Iron: 5mg