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Quinoa Tabbouleh Salad

PREPARATION

15 min(s)

COOKING

15 min(s)

TOTAL

30 min(s)

SERVES

2

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Ingredients


1 cup quinoa

1 1/4 cups water

1/2 cup spring onion (white and green parts)

1/2 cup parsley (stems removed and chopped finely)

1/2 cup mint leaves

1 cup cherry tomatoes (halved)

3/4 cup cucumber (cubed)

Extra virgin olive oil to taste  (extra virgin)

1 lemon (squeezed)

Sea salt to taste

Black pepper to taste

Introduction

Ah, the wonders of quinoa. This superfood can basically be eaten with anything from salads and soups to burgers and desserts. Somehow, it all works. This particular recipe embraces the high amount of antioxidants found in quinoa to really aid the detox process in the body and help fight off diseases. Of course, quinoa also brings an amazing texture to your dish and has the great benefit of taking no more than 15 minutes to cook. Combined with other tasty, healthy ingredients such as parsley and mint, this quinoa tabbouleh is sure to tickle your taste buds while giving your body all that is good for you! Enjoy it as a complete meal or side dish.

Preparation

Rinse the quinoa with cold water before using it. Then add it to a pot along with the water. Add the freshly squeezed lemon juice along with some salt and a drizzle of olive oil, then bring to a boil.
Cover, reduce to a simmer and let it cook for about 15 minutes (all the water should be absorbed). Then set it aside to cool down to about room temperature.
Cut up the spring onions (use both the white and green parts) and cucumber. Add them to the quinoa along with the halved cherry tomatoes. Then finely cut the parsley and mint leaves and add them to the mixture as well. Finally, add a dash of salt and pepper and stir everything until well combined.
Serve the salad immediately. If you have a bit of extra time, let it stand in the fridge for a couple of hours to improve the flavor absorption!
Detox Friendly
Diabetic Friendly
Gluten Free
Low Cholesterol
Salad
Vegan
Lunch