Quinoa Tabbouleh Recipe
Quinoa tabbouleh is a healthier, gluten-free option and a nourishing version of the classical Arabic salad. Made with protein-packed quinoa for added nutritional value, and topped with a super tangy dressing.
Ingredients
Quinoa tabbouleh salad ingredients:
- ¼ cup quinoa uncooked
- 4 cups parsley finely chopped
- 2 tomatoes medium size, finely chopped
- ½ red onion finely chopped
- 1 green onion chopped,green part only
- ½ cup fresh mint leaves chopped
Salad dressing ingredients:
- ½ cup olive oil
- 1 lemon freshly squeezed
- ¼ cup pomegerenate molasses.
- salt and pepper to taste
Optional:
- pomegranate seeds for topping
- Romain lettuce leaves for serving
Instructions
Prepping & cooking the quinoa:
- Rinse the quinoa under cold water for 1 minute & then cook it as per package instruction.
- Turn the heat off, and let it rest for 10 minutes with the lid closed. Then open the lid, fluff it with a fork, and let it cool down to room temperature.
Making quinoa tabbouleh:
- In a small jar/bowl mix the dressing ingredients and set aside.
- In a big bowl, add the chopped parsley, tomato , red onion, green onion, mint leaves and mix well.
- Add the cooled quinoa and mix.
- Add the dressing and mix well to combine.
- Add the pomegranate seeds if using and serve them on a lettuce leaves. Enjoy.