Description
Quinoa tabbouleh is a great choice if you’re looking for something healthy, flavorful and easy to prepare. It’s perfect for meal prep, as it stays fresh and delicious in the fridge for a few days. Plus, it’s versatile – you can enjoy it on its own, as a topping for grilled chicken or fish, or even as a stuffing for pita bread.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 cup (very packed) curly parsley leaves (stems removed) (see notes)
- 12 big fresh mint leaves, chopped finely
- 1 and 1/2 cups cherry tomatoes, chopped very small
- 1/4 cup green onions, chopped very small
- Optional, but amazing: diced avocado, hemp seeds
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1–2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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Start by combining the quinoa with water in a medium saucepan. Cover, bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
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While the quinoa is cooking, chop the fresh parsley (remove the stems), mint, tomatoes and green onions. Make sure to remove the stems from the parsley and mint.
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In a small mason jar, mix together the olive oil, lemon juice, garlic, sea salt and black pepper.
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Once the quinoa is cooked, remove it from heat and fluff it with a fork. Allow it to cool.
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In a large mixing bowl, combine the cooked and cooled quinoa, parsley, mint, tomatoes and green onion.
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Drizzle the dressing over the salad and toss to combine.
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Cover the bowl and refrigerate the quinoa tabbouleh for at least 30 minutes to allow the flavors to meld. You can also serve it immediately if you prefer.
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Sprinkle hemp seeds and diced avocados right before serving.
Enjoy!
Notes
I prefer curly parsley over flat leaf parsley in this salad because it has a crunchier and more robust texture.
Feel free to add more parsley in your quinoa tabbouleh salad. You can never go wrong with extra parsley.
Freeze the parsley stems to use in soups or broths.