Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad! This healthy, gluten-free salad is perfect for summer! Packed with vegetables, herbs and a lemon dressing. You've gotta try this!
Equipment
Ingredients
- 1 cup quinoa
- 1 cup cucumbers, seeded and finely chopped
- 1 1/2 cups tomatoes, chopped
- 2/3 cup parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 lemon, juiced
- 1 large garlic clove, finely minced
- 1/3 cup good quality olive oil
- large pinch salt/freshly ground pepper.
Instructions
- Place the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 12 minutes until quinoa is fluffy and water is absorbed. Let cool. If you are in a hurry, spread the cooked quinoa on a baking sheet and place in the freezer or fridge to rapidly cool.
- Toss with cooked quinoa with chopped tomatoes, cucumber and herbs.
- In a small bowl, whisk together the lemon juice and finely minced garlic. Whisk in the olive oil and season with a generous pinch of salt and pepper.
- Toss with the quinoa salad and season to taste.
- Let stand at least 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 345kcalCarbohydrates: 34gProtein: 7gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 14mgPotassium: 542mgFiber: 5gSugar: 3gVitamin A: 1583IUVitamin C: 38mgCalcium: 65mgIron: 3mg