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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad

This is such a simple salad to throw together and tastes so fresh.  I love making this dish when I am hosting a lot of guests or going to a friends for dinner.  It is always a hit and there never seems to be leftovers!  Even the pickiest eaters seem to like it.  As with many of my recipes you can totally customize this to your tastes.  I left parsley out, although I know it is a major component in a typical tabbouleh salad, however it is one of the foods I absolutely hate.  If it’s something you love go ahead and add it in!  Other options to make this salad your own are to add chickpeas, tahini, serve grilled chicken or shrimp on top, or serve over a bed of greens.  You could also use cous cous or riced cauliflower in place of the quinoa.

This salad is best served immediately after making.  If you want to make it ahead of time I would suggest keeping each ingredient in separate containers and combining right before you are ready to serve.  I find the chopped cucumber and tomato get a bit soggy when they sit for too long.

    

Print Recipe
Quinoa Tabbouleh Salad
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Main Dishes
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Main Dishes
Ingredients
Instructions
  1. Cook 1 cup of dried quinoa in two cups of water. Bring water to a boil, add in quinoa, then let simmer for about 25-30 minutes.
  2. While quinoa is cooking chop tomatoes, shallot/onion, cucumber, and mint.
  3. Once quinoa has cooked add in chopped veggies.
  4. Mix lemon juice and olive oil together. Add salt and pepper to taste.
  5. Dress salad with oil and lemon mixture about 20 minutes before serving.
Recipe Notes

Add in parsley if you like.

For protein serve grilled shrimp or chicken on top or add chickpeas to the salad.

Serve with drizzle of tahini.

Add 1/2 tsp cumin to the dressing if you like the flavour.

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