Simple Quinoa Tabbouleh Salad Recipe

February is American Heart Month, but heart health is something we should all be aware of daily. One of the many reasons we garden is to ensure fresh, healthy food is available almost year-round. However, it can sometimes be challenging to incorporate what you grow into actual meals. That's why the recipes you find on our website are filled with fresh vegetables and herbs. Today's recipe is a heart-healthy favorite, simple quinoa tabbouleh salad. 

Ingredients

• 1 cup quinoa, uncooked
• 1 pint cherry tomatoes, halved
• 1 Bell pepper chopped
• 1 Cucumber, seedless, diced
• 2 Cups fresh parsley, chopped
• ¼ Red onion, chopped
• ¼ cup raw pepitas

Prep

1. Cook quinoa in water at a ratio of 2:1 (for 1 cup of quinoa add 2 cups of water) Bring water to a boil, reduce heat to simmer for about 8 minutes. Crack the lid to prevent overflow.
2. Once the water has been absorbed remove from the heat, fluff with a fork, cover with lid and set aside.
3. Chop cherry tomatoes, cucumber, parsley, and onion

Directions

1. Add cooked quinoa and vegetables to a large bowl and toss to combine.
2. Drizzle with enough dressing to coat and toss again.
3. Season with salt and pepper if desired.
4. Top with pepitas and serve.

Dressing Ingridents

• 5 Tbs Olive Oil
• 2 Lemons or 6 tbs/3 ounces of lemon juice

Directions

1. Juice both lemons (each lemon should yield about 3 tbs)
2. Whisk together ingridents and pour over salad

Simple Quinoa Tabbouleh Salad Recipe

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Prep Time 20 mins

Course Salad, Side Dish

Servings 4

Calories 378 kcal

Equipment

• 1 bowl
• 1 saucepot

Ingredients

  

1x2x3x

• 1 Cup Quinoa uncooked
• 1 Pint Cherry Tomatoes halved
• 1 Each Bell pepper chopped
• 1 Each Cucumber seedless, chopped
• 2 Cups Fresh Parsley Chopped
• ¼ Cup Red Onion Chopped
• ¼ Cup Raw Pepitas

Dressing Ingridents

• 5 Tbsps. Olive Oil
• 2 Each Lemon about 3 ounces

Instructions

 

Salad Prep

• Cook quinoa in water at a ratio of 2:1 (for 1 cup of quinoa add 2 cups of water) Bring water to a boil, reduce heat to simmer for about 8 minutes. Crack the lid to prevent overflow.
• Once the water has been absorbed remove from the heat, fluff with a fork, cover with lid and set aside.
• Chop cherry tomatoes, cucumber, parsley, and onion

Preparing Salad

• Add cooked quinoa and vegetables to a large bowl and toss to combine.
• Drizzle with enough dressing to coat and toss again.
• Season with salt and pepper if desired.
• Top with pepitas and serve.

Dressing Directions

• Juice both lemons (each lemon should yield about 3 tbs)
• Whisk together ingridents and pour over salad

Nutrition

Calories: 378kcalCarbohydrates: 35gProtein: 9gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gSodium: 33mgPotassium: 712mgFiber: 5gSugar: 4gVitamin A: 3121IUVitamin C: 68mgCalcium: 79mgIron: 5mg

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