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Simple Quinoa Tabbouleh Recipe

Simple Quinoa Tabbouleh Salad Recipe

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Prep Time 20 minutes
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
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