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5.0 from 9 votes

Black Bean Quinoa Tabbouleh Salad

Tabbouleh salad made with cucumbers, black beans, and quinoa. Then tossed in with a lemon oil dressing, salt, and pepper dressing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 162 kcal
Course: Salad
Cuisine: Mediterranean , American

Ingredients

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 small English cucumber small chopped
  • 1 can 15 ounces black beans rinsed and drained
  • 3-4 green onions chopped
  • 1/4 cup lemon juice
  • 2 tbsp. olive oil
  • 2 Cups Cherry or grape tomatoes chopped, 1 pint
  • 1 tsp. salt divided
  • 1/2 tsp. pepper
  • A bunch of fresh parsley finely chopped

Instructions

    Cup of Yum
  1. Thoroughly rinse the quinoa under cold running water.
  2. In a medium-sized saucepan over medium-low heat, add quinoa, water, and 1/2 tsp salt.
  3. Cover and bring to a boil; Once the quinoa starts to bubble reduce the heat to low and let it simmer for 15 minutes or until cooked through.
  4. Meanwhile, chop the veggies and set aside in a large bowl together with the rinsed beans.
  5. Once the quinoa has finished cooking, remove from the heat, and fluff with a fork.
  6. Let it sit at room temperature for about 10 minutes to cool, add it to the bowl with the veggies.
  7. Next whisk lemon juice, olive oil, salt, and pepper to a mixing bowl. Pour the dressing and give a good stir until all the ingredients are well combined.
  8. Refrigerate for an hour before servings, to allow all the flavors to meld.

Notes

  • Substitutes:
  • Storage:
  • Place leftovers in a container and store them in the fridge for up to 5 days. Serve cold when ready to eat. Do not freeze.
  • Nutritional facts:
  • Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
  • Cucumber is optional. If you don't have any you may skip.
  • Lime can be used in place of lemon
  • Avocado Oil in place of Olive oil
  • Minced cauliflower in place of quinoa for a low-carb option.

Nutrition Information

Calories 162kcal (8%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 245mg (10%) Potassium 306mg (9%) Fiber 5g (20%) Sugar 1g (2%) Vitamin A 84IU (2%) Vitamin C 5mg (6%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 23g 8%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 245mg 10%
Potassium 306mg 7%
Fiber 5g 20%
Sugar 1g 2%
Vitamin A 84IU 2%
Vitamin C 5mg 6%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.