Last updated on June 29th, 2022 at 03:32 pm
A fresh, tasty and super healthy quinoa tabbouleh salad recipe! This super fresh quinoa recipe is vegan and gluten-free.
If you do have some cooked quinoa in your fridge and don’t know what to do with it, this little salad would be a great choice. I really felt I needed it after Christmas. Well, I actually made something similar for Christmas, but let’s pretend.
There’s not much to explain here. You cook the quinoa, let it cool off. In the mean time chop parsley super thinly as if it’s your life’s purpose.
As you can see – I couldn’t do that. No idea why that parsley always ends up so huge. Delicious nevertheless. Then comes tomato, some onion and let’s not forget a ton of lemon juice. And pepper. Tada.
You’ve got a delicious and refreshing quinoa salad that you can serve with ANYTHING. Hummus, falafels, fish, meat – your choice.
Just a little warning: This would not do well for a long time in the fridge, because tomatoes. So serve immediately or in 1-2 hours.
Quinoa Tabbouleh Salad
A fresh, tasty and super healthy quinoa tabbouleh salad recipe - it's the perfect side dish! This super fresh quinoa recipe is vegan and gluten-free.
Ingredients
- 1 cup quinoa, cooked
- 1 cup parsley, chopped
- 1/2 cup arugula, chopped
- 1 red onion, chopped
- 1 medium tomato*, chopped
- peel of 1/2 lemon**, grated
- 1/2 lemon, juice of
- 1 tbsp olive oil
- salt to taste
- black pepper
Instructions
Chop all vegetables into the smallest pieces your knife skills allow you to. Add all vegetables and the rest of the ingredients to a salad bowl and mix well together. Add salt and pepper to taste and serve immediately.
Notes
* Instead of medium tomato - use chopped cherry tomatoes, about 1/2 cup.
**Make sure to use organic lemons or wash the lemon peal thoroughly before using
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 321mgCarbohydrates: 32gFiber: 6gSugar: 6gProtein: 7g
I hope you enjoy this recipe, you could add anything you want in there, but I really feel that lemon peel. So so fresh.
PS. I was almost going to slip up today and decide not to post anything, but I remembered my resolution to come here every Monday and Thursday, so you cannot imagine how proud of myself I am for actually doing it when I was only wanting to basically do some mindless tasks. Anyway, I’ll be back on Thursday with longer post about gut health and I’m very excited about it. Hope you have a great week, happy Monday!
This is one of my favourite salads! As is, it is great as a side or even just a small snack, yum! I could eat this salad, or variations, every day. It really is greater than the sum of its parts. But if I want to make it into a meal, I add fresh sliced mint to this along with some chopped artichoke hearts (tinned or marinated if you can’t find it in you to to do fresh or they are out of season), some radish, finely chopped carrot, some cannelloni beans (white kidney beans) or lentils. I am vegan and so the quinoa offers plenty of protein as do the legumes, making a complete meal. If I use marinated artichoke hearts, I use a little of the flavoured olive oil for the dressing instead of just the olive oil to give a little extra flavour. I I combine everything except the tomatoes and it will keep in a well covered container for 3 days. When ready for a lunch or dinner, I chop the tomatoes and mix into my portion. I serve this with some baby spinach leaves, mixed lettuce leaves or even just some chopped iceberg lettuce for extra crunch.