Quinoa Tabbouleh - US Cups
This easy quinoa tabbouleh recipe is packed with parsley and lemon, and is a delicious vegan and gluten free salad.
Ingredients
- ⅓ c quinoa
- ⅔ c water
- 4 firm tomatoes deseeded
- 3 bunches fresh parsley
- ¼ c fresh mint leaves
- 3 spring onions
Dressing
- 4 tablespoons extra virgin olive oil
- 3-4 tablespoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground allspice
Instructions
Cook the quinoa
- Place the quinoa in a sieve and run under cold water.
- Tip into a medium saucepan with the cold water and bring to a boil over a medium heat. Reduce the heat to a simmer and cooked or 10-15 minutes until the quinoa is cooked and has absorbed all the water. Remove from the heat, place a lid on the saucepan and leave to stand 5-10 minutes.
- Fluff with a fork and allow to cool before using.
Make the dressing
- Mix the lemon juice, olive oil, allspice and salt together. Set aside.
Combine the salad
- Finely chop the herbs, tomatoes and onion. Place them in a large bowl with the cooled quinoa.
- Pour over the dressing and gently mix to combine.
- Serve straight away at room temperature, or place in the fridge for a couple of hours.
- Store any leftovers in the fridge for up to 2-3 days.
Notes
This is heavy in parsley like Syrian and Lebanese tabbouleh. It is also sharp with lemon, so if you are not a fan of lemon then use 3 tablespoon of lemon juice.
Nutrition
Calories: 101kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 159mgPotassium: 179mgFiber: 1gSugar: 0.3gVitamin A: 1856IUVitamin C: 30mgCalcium: 38mgIron: 2mg
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