Fresh + Flavorful Quinoa Tabbouleh Salad
A refreshing and nutritious salad to satisfy your taste buds! This Quinoa Tabbouleh Salad is bursting with fresh flavors and wholesome ingredients. It is perfect as a side dish or a light meal on its own.
Packed with protein-rich quinoa, crisp cucumbers, juicy tomatoes, and fragrant herbs, it’s a dish you will have on repeat!
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Enjoy this Quinoa Tabbouleh Salad as a flavorful addition to your menu!
Ingredients
- 1/2 cup cooked quinoa
- 1/2 cup cucumber chopped
- 1/2 cup tomatoes chopped
- 1/4 cup parsley chopped
- 2 tablespoons chopped red onion
- Olive oil spray or 1/2 teaspoon olive oil
- 1 tablespoon lemon juice
- Pink Himalayan salt to taste
- 2 tablespoons Kalamata olives
- 1 teaspoon chopped fresh mint leaves
Instructions
Quinoa Preparation:
- Rinse 1/2 cup of quinoa under cold water to remove bitterness.
- Cook rinsed quinoa in a saucepan with 1 cup of water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until tender and water is absorbed.
- Fluff cooked quinoa with a fork and let it cool.
Vegetable and Herb Prep:
- While quinoa cooks, chop 1/2 cup cucumber, 1/2 cup tomatoes, 1/4 cup parsley, and 2 tablespoons red onion into small pieces.
- Finely chop 1 teaspoon of fresh mint leaves.
Salad Assembly:
- In a bowl, combine cooled quinoa with chopped vegetables and herbs.
- Drizzle with olive oil or olive oil spray.
- Add lemon juice and season with pink Himalayan salt.
- Gently toss to combine.
Garnish and Serve:
- Sprinkle sliced Kalamata olives over the salad.
- Finish with chopped fresh mint leaves.
- Give a final toss before serving immediately.
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