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    Home » blog » Simple Quinoa Tabbouleh Salad Recipe

    Simple Quinoa Tabbouleh Salad Recipe

    February 25, 2022 by Margaret

    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. 

    Table of Contents
    • Ingredients
    • Prep
      • Directions
    • Dressing Ingridents
      • Directions
    • Simple Quinoa Tabbouleh Salad Recipe
      • Dressing Ingridents
      • Salad Prep
      • Preparing Salad
      • Dressing Directions

    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 Recipe

    Simple Quinoa Tabbouleh Salad Recipe

    Print Recipe Pin Recipe
    Prep Time 20 mins
    Course Salad, Side Dish
    Servings 4
    Calories 378 kcal

    Equipment

    • 1 bowl
    • 1 saucepot

    Ingredients
      

    • 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
    Tried this recipe?Let us know how it was!
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