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Quinoa Tabbouleh Salad
Brightly colored and full of summer flavors, this quinoa tabbouleh is the perfect way to make those beautiful farmer’s market veggies the star of your lunch or dinner!
Rinse quinoa in a mesh strainer. Add rinsed quinoa and water to a medium sized saucepan and turn heat onto medium high setting. Cover and cook 15 minutes(stirring occasionally). The quinoa is done cooking when all water has been absorbed, so keep an eye on it starting around minute 12.
TIP: Chop the veggies while you are waiting for the quinoa to cook! Once finished cooking, take off heat, add the juice of 2 limes, salt, pepper, and stir to combine.
Pour quinoa in a large mixing bowl and add the chopped parsley, red, and yellow bell peppers, tomatoes, optional red onion and cucumbers (see note below on cucumbers and tomatoes ). Taste for seasoning and add any salt, pepper, lime, or parsley according to personal preference.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
192
Fat
2
g
Carbohydrates
36
g
Fiber
5
g
Sugar
2
g
Protein
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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