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Quinoa Tabbouleh

Loaded with fresh herbs, veggies, and protein-packed quinoa, this vibrant salad is our twist on the classic Mediterranean tabbouleh. A vibrant, flavorful dish that's perfect for meal preps, potlucks, and barbecues.
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian

Ingredients

  • 1 cup quinoa
  • 2 bunches parsley
  • ½ cup mint loosely packed
  • ½ large cucumber diced
  • 1 cup cherry tomatoes sliced in half
  • ½ small red onion diced small
  • 1-2 lemons adjust to your preference
  • 1 Tbsp olive oil
  • ½ tsp salt

Instructions

  • Combine 1 cup quinoa and 2 cups water in a pot, lightly salted over high heat until it reaches a boil, lower heat to a simmer, cover and cook for 15 minutes.
  • Once quinoa is cooked let it cool in the refrigerator for at least 20 minutes.
  • While the quinoa cools, chop 2 bunches parsley,1/2 cup mint, ½ large cucumber, 1 cup cherry tomatoes, and ½ small red onion.
  • Once quinoa is fully cooled, combine it with all the chopped ingredients. Add 1-2 lemons, ½ tsp salt, and 1 Tbsp olive oil. Toss to fully combine. Serve cold.

Notes

If meal prepping, avoid adding diced tomatoes because they get mushy and wet overnight.
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