Easy Quinoa Tabbouleh Salad
Make this fresh and easy quinoa tabbouleh (gluten free, vegan, low FODMAP option) for a delicious dinner side dish, then save the leftovers for lunch the next day. It's nourishing AND delicious!
Servings: 4 servings
Calories: 339kcal
Ingredients
- 1 cup dry quinoa pre-rinse to remove bitterness
- 2 cups water
- 2 large cucumbers peeled and chopped into bite size pieces
- 2 cups grape or cherry tomatoes sliced into bite size pieces
- 2 cups loosely packed flat leaf parsley chopped
- 1 cup chopped green onions green part only
- 1 cup loosely packed fresh mint chopped
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and Pepper to taste
Instructions
- Rinse the quinoa. Place in a medium pot with water, and heat on high until boiling. Turn the heat down to a simmer, and cook for ~ 15 minutes. Fluff with a fork before adding to the remaining ingredients.
- While the quinoa is cooking, peel and chop the cucumbers and slice the tomatoes. Place them in a large salad bowl or serving dish. Add the chopped parsley, green onions, and mint to the cucumber and tomatoes, and stir well to combine.
- Juice the lemon and add to the herbs and veggies along with the olive oil.
- When quinoa has finished cooking, pour it into the bowl with the other ingredients, and stir well to combine. Stir in the dried oregano, and salt and pepper to taste.
- Serve warm, or chilled {store covered in refrigerator until ready to serve, or for up to 3 days.}
Notes
Low FODMAP Option: Make sure to only use the green parts of the green onion. Swap the cherry tomatoes for regular tomatoes.
Optional Ingredients: I love this salad as is, but feel free to get creative with your favorite add-ins, such as feta cheese, chopped red onion, lemon zest, creamy avocado, and other fresh herbs. Want more plant-based protein in this recipe? Add chickpeas, lentils, sunflower seeds, or pine nuts.
Serving Suggestions: Enjoy as a light main dish with gluten-free pita bread or as a side dish w/ roast chicken or salmon. Add to a mezze platter alongside other Mediterranean diet-inspired dishes, such as fresh or roasted vegetables, a spread like hummus and baba ganoush, olives, cheese, and pita bread.
Tip! Use a small food processor to finely chop the mint and parsley. I love this mini Kitchen Aid food processor .
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 40g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 44mg | Potassium: 927mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3742IU | Vitamin C: 76mg | Calcium: 148mg | Iron: 6mg