I’ve enjoyed this easy lunch both in the summer and fall, it’s a great versatile salad! Quinoa is full of protein and fiber, meaning you won’t be starving a few hours after eating. Add this tasty tabbouleh to your weekly rotation! What I love most about this recipe are the fresh vegetables and herbs. It really does make a difference! Chop up some spinach and add it to the bottom of your bowl, stuff some inside pita, or just eat it plain. This lunch is fresh, flavorful, and filling. What more can you ask for?
1 cup of quinoa
2 cups of vegetable broth
1 large bell pepper, diced
1 large English cucumber, diced
1-pint cherry tomatoes, diced
¼ cup of fresh parsley, diced
¼ cup of fresh mint, diced
3 garlic cloves, minced
Juice from 1 lemon
3 tablespoons of olive oil
Salt and pepper, to taste
1. Cook quinoa in vegetable broth using your rice cooker. Once done, fluff with a fork and transfer for a large mixing bowl.
2. To the mixing bowl, add the remaining ingredients and stir well to combine everything.
3. Serve warm or let cool in the refrigerator.
Enjoy! Store leftovers in a sealed container in the refrigerator.
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