Prepare this in advance for a quick lunch or dinner. Tastes great served cold.

Servings: approx. 4

Gluten free, Vegan

Ingredients:

1 cup quinoa

2 cups vegetable broth or water

1 large (or 2 medium tomatoes), chopped small

1 cucumber, chopped

4 scallions chopped

2 cloves garlic, minced

2-3 tbsp chopped fresh mint

½ cup chopped fresh parsley

¼ cup olive oil

¼ cup lemon juice

¼-1/2 tsp sea salt or to taste

 

Directions:

In a medium pot, cover the quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow the quinoa to cook for about 15 minutes, or until the quinoa is cooked and most of the liquid has been absorbed. Set aside.

While the quinoa is either cooking or cooling, in a large bowl, combine the chopped tomatoes, chopped cucumbers, scallions, garlic, fresh mint and fresh parsley.

Once the quinoa has mostly cooled (it can be warm still, but it shouldn’t be hot) add the cooked quinoa, olive oil, lemon juice and salt, tossing gently to combine well. Season with sea salt or kosher salt, to taste.

Chill your quinoa tabbouleh salad for at least one hour before serving, preferably overnight, to allow the flavors to mingle and fully develop. Lightly toss it all together again just before serving.

For extra protein, add chickpeas or serve with hummus

Leave out garlic and onions if on a low fodmap diet.

 

Recipe adapted from:  https://www.thespruce.com/vegetarian-quinoa-tabbouleh-salad-3377140

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.