Quinoa Tabbouleh
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
7 mins
-
Cook Time
7 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
198 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Quinoa Tabbouleh
Report
This tasty vegan quinoa tabbouleh is always a hit and so easy to make! This speedy side dish doubles as an appetizer and snack, and is gloriously vegetarian, vegan, and gluten-free.
Share:
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- salt and pepper, to taste
- 3 ripe roma tomatoes , finely diced (approx. 1.5 cups)
- ½ English/seedless cucumber , peeled and finely diced
- ¾ cup finely chopped fresh parsley
- ½ cup thinly sliced scallions (both green and white parts)
- 3 TBSP quality olive oil
- 1 lime , juiced
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While your quinoa cooks, prep your parsley and veggies. The key here is to dice everything super small/fine.
- Combine cooled + seasoned quinoa with finely chopped parsley, tomatoes, cucumber, scallions, olive oil, and freshly squeezed lime juice.
- Mix, taste, reseason with salt and pepper and add more of your favorite ingredients, if desired! That's it!
- Need make-ahead or meal prep instructions? Simply prepare as written, cover, and refrigerate for up to 4 days. Enjoy!
Notes
- If you happen to have mint on hand then by all means add it in! Traditional tabbouleh makes ample use of it and I can't wait to plant some this spring! It's about time I have the essentials on hand at all times: parsley, mint, dill, basil, and chives. I can't wait!
- Recipe yields 4 cups with a 1 cup serving size. Nutrition Facts below are estimated per cup using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
15mg
(1%)
Potassium
399mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1499IU
(30%)
Vitamin C
30mg
(33%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 15mg | 1% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1499IU | 30% |
| Vitamin C | 30mg | 33% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
Quinoa Tabbouleh Salad {gluten free, dairy free}
Mediterranean, Vegetarian, Vegan, gluten-free
5.0
(9 reviews)
