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Quinoa Tabbouleh Salad

This zesty Quinoa Tabouleh Salad is loaded with fresh flavors. Juicy cherry tomatoes, tangy lemon juice, fresh herbs, along with protein-rich quinoa make this gluten free salad a satisfying meal on its own or the perfect side kick to summer cookout and BBQ season!
Prep Time16 minutes
Cook Time12 minutes
Total Time28 minutes
Course: Salad, Side Dish
Cuisine: Eastern Meditterranean, Lebanese, Mediterranean
Keyword: gluten-free tabbouleh, quinoa tabbouleh salad, tabbouleh salad with quinoa
Servings: 4 servings
Author: Silvia Dunnirvine

Ingredients

Quinoa

  • 1 cup quinoa
  • pinch of sea salt
  • 1/2 tbsp olive oil

Veggies

  • 1 English cucumber diced small, seeds removed
  • 1 cup red cherry tomatoes diced small
  • 1 cup orange cherry tomatoes diced small
  • 1 bunch flat leaf parsley finely chopped
  • 1/2 cup mint leaves finely chopped

Dressing

  • 1/3 cup olive oil
  • 1 lemon juiced
  • salt and pepper to taste
  • 1 tsp dijon mustard

Instructions

  • Cook quinoa according to package instructions. I cook my quinoa in water but feel free to cook in broth. Drain and set aside
  • Meanwhile chop the veggies really small and add to a large bowl
  • Whisk the dressing and transfer to a jar with lid
  • When it's time to build the salad, add quinoa to the veggie bowl and mix well. Shake dressing in jar then toss in the salad, folding until well incorporated

Nutrition

Calories: 372kcal | Carbohydrates: 37g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 41mg | Potassium: 677mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1713IU | Vitamin C: 49mg | Calcium: 82mg | Iron: 4mg