Quinoa Tabbouleh is an easy recipe that comes together in under 30 minutes. Filled with fresh herbs, flavorful vegetables, and lemon juice.
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 vegetable broth
- 1 large bell pepper diced
- 1 large English cucumber diced
- 1- pint cherry tomatoes diced
- ¼ cup fresh parsley diced
- ¼ cup fresh mint diced
- 3 garlic cloves minced
- 1 lemon juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Cook quinoa in vegetable broth using your rice cooker. Once done, fluff with a fork and transfer for a large mixing bowl.
To the mixing bowl, add the remaining ingredients and stir well to combine everything.
Serve warm or let cool in the refrigerator.
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