This light lemony quinoa tabbouleh salad hits the spot on a hot summer day. Perfect for potlucks, or a quick lunch right out of the fridge. It is vibrant and packed with fresh flavor that pairs nicely with many dishes. By using quinoa instead of bulgur wheat, which this salad is traditionally made with, you get the added benefits of it being higher in protein and gluten free. Bright and delicious, packed with antioxidants, fiber, vitamins, and minerals. This salad is a keeper. Try it for yourself!
Ingredients:
- 2 cups cooked quinoa
- 1 ½ cups minced parsley
- 1 ½ cups minced mint (or less, if that much sounds scary to you)
- 4 Roma tomatoes diced (or another type of tomato equivalent)
- 1 English cucumber diced
- 5 green onions chopped
- 2 large cloves of garlic
- Juice of 2 lemons
- ¼ cup of olive oil
- Salt and pepper to taste
Creation time:
Soak your quinoa for several hours in a bowl of cold water. Drain and rinse it, to help remove any bitterness. Cook it according to directions… 1 cup quinoa to 1 ¾ cups water. Make sure to cook the quinoa perfectly. Water-logged quinoa will make your tabbouleh sad and soggy. Once cooked, set it aside to cool, or put in the fridge overnight. Mince and chop all of your herbs, tomatoes, cucumber, and green onions. Put everything together in a large bowl, drizzle with olive oil, add the crushed garlic, and toss it. Squeeze the juice of two lemons on it, and sprinkle with salt and pepper. Toss to coat everything with the lemon juice. Taste to adjust your salt and pepper and Voila. Can be stored in an airtight container in the fridge for 3-4 days.
When the sun is shining bright, and you feel yourself wilting a bit, refresh yourself from the inside out with this hydrating, vibrant salad. It is sure to perk you up with its lemony freshness. A meal that is truly delicious and makes you happy to be eating such goodness. You deserve it! Wishing you good health and good luck on all of your cooking adventures.
