Quinoa Tabbouleh
This gluten-free take on traditional Tabbouleh tastes just like the original- fresh, earthy, and made with ingredients you already have in your pantry!
Servings: 8 servings
Calories: 220kcal
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- ½ cup olive oil
- ½ Tbsp dried parsley
- 2 tsp dried mint
- ½ tsp garlic powder
- ½ tsp onion powder
- salt, to taste
- pepper, to taste
- 1 lemon, juice of
- 2-3 small ripe tomatoes seeded and diced
- 1 cucumber peeled, seeded, and diced
Instructions
- Rinse the quinoa, then add it to a pot, along with 2 cups of water. Bring to a boil. Add 1 tsp of salt. Cook on low for 15 minutes with the lid on. Remove from heat and with the lid still on, set aside for 5 minutes to finish cooking. Transfer to a bowl, then refrigerate for at least an hour.
- While the quinoa is cooking, combine oil, parsley, mint, garlic powder, onion powder, salt and pepper in a small bowl. Stir and let it rest.
- Peel, seed, and dice one cucumber. Seed and dice the tomatoes. *You may want to set both on a paper towel to remove the excess moisture before adding it to the quinoa.
- Once the quinoa has cooled, stir in the oil mixture. Add the diced cucumbers and tomatoes and the juice of one lemon. Stir and refrigerate for at least an hour. *The tabbouleh tastes better the next day, so I try to make it a day ahead if possible.
Notes
*Of course this recipe will taste better with fresh ingredients! Feel free to substitute in fresh parsley or mint for the dried if you have it on hand. You can use fresh garlic instead of the garlic powder or green onion in place of the onion powder. (The goal was to give you an easy recipe to make at a moment's notice!)
*This is wonderful on it's own, but also goes great on a salad! Add a scoop to your salad and you may find that you don't need dressing!
Portion Fix Container Counts: (1 serving)
1 yellow 1/2 green 1/2 orange