Refreshing 20 Minute Quinoa Tabbouleh Salad

Refreshing 20 Minute Quinoa Tabbouleh Salad

Refreshing 20 minute Quinoa Tabbouleh Salad – an easy salad recipe that’s filled with fresh herbs, vegetables, hearty quinoa and lemon juice. This light and low calorie tabbouleh salad makes the perfect gluten free side dish for the summer! 

Quinoa Tabbouleh Salad Recipe

You can’t go through the summer without a go to side dish. I mean let’s be honest. With all the parties that are finished with a “bring a side to share” if you’ve got a winner of a dish it’s a game changer. 

So, do you have one? I do. Well, actually I have a couple cuz you know I’m cool and love food like that. But today I’m sharing one of my favorite light and healthy side dishes. And let me tell you, it will “bring all the boys and girls to the yard” … to quote the beautiful Gwen Stefani. 

Now, I know what you’re thinking. What the heck is tabbouleh salad and how is something I can’t even pronounce your go to dish?! Well ..

What is Tabbouleh Salad?

Tabbouleh (also known as Tabouli) , pronounced tuh·boo·lee, is a Middle Eastern vegetarian dish that is typically made with fresh tomatoes, mint, parsley, lemon juice, bulgur, and olive oil. Now the recipes vary a bit since it’s gotten popular in the States, but the general concept is the same.

Can you make Quinoa Tabbouleh?

Absolutely, just substitute quinoa for the bulgur. The quinoa substitution makes this dish gluten free and easier for your body to digest, plus it gives you a nice fiber boost. You honestly, won’t notice the difference. I actually like it better!

How to Make Quinoa Tabbouleh Salad?

  • Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.
  • Let sit for 5 minutes, use a fork to fluff.
  • Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.
  • Toss to mix everything together.
  • Serve.

How long does Tabbouleh Salad last?

If stored in an air tight container in the refrigerator, this Quinoa Tabbouleh Salad should last up to 4-5 days.

The true star of this dish is the finely diced parsley, this radiant fresh herb compliments the lemon juice and brightens this dish up. In my opinion, it’s actually better the next day so it’s definitely a “make ahead” kinda dish!

This Quinoa Tabbouleh Salad is a necessity to have on hand this summer. If it dries out a bit just add a squeeze of lemon juice and olive oil and it comes back to life instantly!

Seriously cannot wait to hear what you think of this dish!

P.S. you don’t have to be a master knife cutter to make this dish, I know all the vegetables look really small in the photos but the goal is to try and make the vegetables all the same size. Remember you eat with your eyes first then your stomach!

Ingredients

  • 1 1/2 cups of quinoa
  • 3 cups of water
  • 1 cup of diced cherry tomatoes
  • 1 cup of diced english cucumber
  • 1 cup of diced orange bell pepper
  • 1 cup of diced red bell pepper
  • 1/2 cup of fresh flat leaf parley, finely diced
  • 1/4 cup of fresh mint, finely diced
  • 2 garlic cloves, minced
  • 4–5 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • salt & pepper to taste

Instructions

  • Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.
  • Let sit for 5 minutes, use a fork to fluff.
  • Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.
  • Toss to mix everything together.
  • Serve.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 136
  • Sugar: 4 g
  • Sodium: 37 mg
  • Fat: 5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 g

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