{Nourish} Quinoa Tabbouleh
Remember that beautiful Spring Vegetable Frittata that I shared on Tuesday, well this super simple Quinoa Tabbouleh is its perfect mate! Colorful, flavorful and loaded with good-for-you ingredients, this recipe is a mainstay in our house. I have been making it for years and I am shocked that it is, just now, making it’s way onto the blog. Whip it up for a brunch, BBQ of weekend lunch. It’s a crowd pleasure to say the least. Save yourself some time and pre-cook the quinoa (or another grain of your choosing). I have even used frozen, defrosted quinoa in a pinch as I usually have the other ingredients in the house!
Quinoa Tabbouleh
2016-05-06 18:33:05
Ingredients
- 2 cups cooked quinoa*
- 1 cup grape tomatoes, halved
- 1 english cucumber, diced
- 1 cup chickpeas, pre-cooked or BPA Free canned, rinsed and drained
- 1 lemon juiced
- 1 teaspoon lemon zest
- 2-3 tablespoons extra virgin olive oil
- 3/4 cup dill, finely chopped
- 3/4 cup flat leaf parsley, chopped
- salt and pepper
Instructions
- Combine all of the ingredients in a bowl. Serve.
Notes
- To cook quinoa, place 1 cup dry quinoa and 2 cups of water in a sauce pan. Bring to a boil then reduce heat to a simmer, cover and cook for 12-15 minutes. Cool prior to adding to salad.
Katie Cavuto https://katiecavuto.com/
I’ve been seeing quinoa tabbouleh and have yet to try it. Your version looks amazing! Will make it soon!
Thanks! Have fun, I know you’re gonna love it!
Looks like my kind of recipe! Pinning now 🙂
Thanks for the pin! This recipe is so easy and keeps really well too, so it’s great for quick weekday lunches!
Love tabbouleh! And made with quinoa makes it even better! 🙂 Glad you reached out to me about joining my pinterest group board. I’ll be following you and your delicious looking pins!
Hey KellyRae! Thanks so much for the follow! Looking forward to following you as well!
Hi-how many servings for this recipe? Looks great!
Depends how you are serving it. We usually get 6-8.