Simple Quinoa Tabbouleh

 

 

 

 

Prep Time: 20 mins

Total Time: 40 mins

Meal Type: Lunch,Dinner

Source: Living Plate Rx

Servings: 4     

 

Ingredients

 

Salad

• 1 cup quinoa, uncooked
• 1 pint cherry tomatoes, halved
• 1 bell pepper, yellow, chopped
• 1 cucumber, seedless, diced
• 2 cups parsley, fresh, chopped
• 1/4 onion, red, chopped
• 1/4 cup pepitas (pumpkin seeds), raw 

 

Dressing

• 5 Tbs olive oil
• 2 lemons

 

Directions

 

Prep

1. To cook quinoa: Place quinoa and water in a small sauce pot in a ratio of 2:1, quinoa: water. For 1 cup quinoa, add 2 cups of water. Bring to a boil, reduce heat to simmer for about 8 minutes. You may need to crack the lid a bit to prevent overflow. Once the water has been absorbed. remove from heat, fluff with a fork, and return the lid. Set aside.
2. Prepare cherry tomatoes, pepper, cucumber, parsley, and onion according to directions.
3. Juice lemons (each lemon yields ~ 3 Tbsp. of juice)

 

Make

1. Add cooked quinoa and vegetables to a large bowl and toss to combine.
2. Whisk together dressing ingredients and add to salad.
3. Drizzle with enough dressing to coat and toss again.
4. Season with salt and pepper.
5. Top with pepitas and serve.

Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.