Description
With fresh herbs, crisp veggies and a bright lemon vinaigrette, this quinoa tabbouleh salad is perfect as a summery side dish or light meal.
Ingredients
Scale
- 1 1/2 cups of quinoa
- 3 cups of water
- 1 cup of diced cherry tomatoes
- 1 cup of diced english cucumber
- 1 cup of diced orange bell pepper
- 1 cup of diced red bell pepper
- 1/2 cup of fresh flat leaf parley, finely diced
- 1/4 cup of fresh mint, finely diced
- 2 garlic cloves, minced
- 4–5 tablespoons of lemon juice
- 3 tablespoons of olive oil
- salt & pepper to taste
Instructions
- Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.
- Let sit for 5 minutes, use a fork to fluff.
- Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.
- Toss to mix everything together.
- Serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 136
- Sugar: 4 g
- Sodium: 37 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 g
