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tabbouleh

Quinoa Tabbouleh

Quinoa tabbouleh combines crisp vegetables with protein-rich quinoa, making it a nutritious and satisfying salad option.

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 354 kcal

Equipment

Ingredients
 

  • 1 cup Quinoa
  • 2 cups Vegetable or chicken broth
  • 1/4 cup Red onion, diced
  • 2 Mini cucumbers, diced
  • 1/4 cup Parsley, chopped
  • 1/4 cup Mint leaves, chopped
  • 1 pint Cherry tomatoes, sliced in half
  • 4 tbsp Extra virgin olive oil
  • 4 tbsp Lemon juice
  • 1 tsp Sea salt
  • 1 Avocado
  • 1/2 cup Feta cheese

Instructions
 

  • In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover and simmer on low for 15 minutes.
  • Allow quinoa to cool completely. Cover and refrigerate for about 30 minutes.
  • Remove the quinoa from the refrigerator, stir to break up any clumping.
  • Add diced red onion, cucumbers, cherry tomatoes, chopped parsley, mint, extra virgin olive oil, lemon juice, and sea salt.
  • Stir to combine all ingredients.
  • Chop avocado and gently stir into tabbouleh being careful not to crush the avocado. Sprinkle feta on top.
  • Serve immediately.
  • Can be stored in the refrigerator, covered for up to 2 days.

Nutrition

Serving: 1cupCalories: 354kcal
Keyword quinoa
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