Quinoa Tabbouleh

Bright parsley and mint, crunchy cucumber, and fluffy quinoa create the most invigorating homemade Quinoa Tabbouleh recipe!

It's a totally vegan and gluten-free recipe that's delicious as a side dish, lunch, or nutrient-dense snack.

INGREDIENTS

– Uncooked quinoa – Fresh parsley leaves – Fresh mint leaves – Mini cucumbers – Cherry tomatoes – Green onions – Extra virgin olive oil – Large lemon – Small garlic cloves – Maple syrup – Fine salt

STEP 1

Prepare the quinoa using my Instant Pot method or my stovetop method. Allow the quinoa to cool to room temperature before using in this recipe.

STEP 2

Place parsley leaves and mint leaves in a 7 cup food processor fitted with an S-blade. Pulse it a couple times to mince the herbs. Set aside.

STEP 3

In a large mixing bowl add the cooked and cooled quinoa, finely minced fresh herbs, finely diced cucumbers, quartered cherry tomatoes and diced green onions.

STEP 4

In a small mixing bowl whisk together olive oil, fresh lemon juice, pressed garlic and salt. Pour overtop the quinoa tabbouleh salad. Toss to mix well.

STEP 5

Serve immediately or store in an airtight container for up to five days. This salad pairs well with vegan feta cheese, kalamata olives and chickpeas.

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