Vegan Quinoa Tabbouleh
A fresh twist on the traditional Lebanese tabbouleh, this vegan quinoa tabbouleh salad is a gluten-free adaptation of a family favorite.
Servings: 4 people
Calories: 333kcal
Ingredients
Quinoa
- 2 cups Water cold
- 1 cup Quinoa washed
Salad
- 1 cup Flat leaf parsley finely chopped
- 2 medium Tomatoes finely diced
- 2 medium Cucumber finely diced
- ¼ cup Mint leaves finely diced
- 1 medium Onion finely diced
Dressing
- 2 medium Lemons juiced
- 1½ teaspoon Salt or to taste
- ¼ cup Olive oil extra virgin
Instructions
- Rinse the quinoa under cold running water using a sieve for about a minute to eliminate any bitterness.In a medium saucepan, combine the rinsed quinoa and water, then bring it to a boil over high heat. Once boiling, reduce the heat to low and cook for 13 minutes. After turning off the heat, let the saucepan sit with the lid on for an additional 10 minutes to let the quinoa steam.Finally, remove the lid, fluff the quinoa with a fork, and let it cool to room temperature. You can make the quinoa ahead - see Janelle's Tips section above.1 cup Quinoa, 2 cups Water
- In a large bowl, add the cooled quinoa and all the ingredients, and toss until well combined. Taste test and adjust salt, lemon and oil as needed. Serve cold.1 cup Flat leaf parsley, 2 medium Tomatoes , 2 medium Cucumber, ¼ cup Mint leaves, 1 medium Onion, 2 medium Lemons , 1½ teaspoon Salt, ¼ cup Olive oil
Video
Notes
Yield is for 4-6 servings.
You can adjust the ingredients to suit your taste. Leave out the oil and adjust the lemon and salt to suit.
Nutrition
Serving: 41 serving | Calories: 333kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 897mg | Potassium: 736mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1986IU | Vitamin C: 63mg | Calcium: 92mg | Iron: 4mg