Quinoa Tabbouleh | Easy Tabbouleh Recipe
Vegan and gluten-free tabbouleh salad with quinoa - a refreshing summer salad with the flavors of parsley loaded with onions, cherry tomatoes, and olives.
Servings: 8
Calories: 116kcal
Equipment
- Instant Pot or Pressure Cooker
- Mixing bowl
Ingredients
Measurement Details: 1 cup=240ml;1tbsp=15ml;1tsp=5ml
- 2 cups quinoa cooked
- ½ cup onion chopped, heaped cup
- ⅓ cup cherry tomatoes halved. I used yellow cherry tomatoes
- ⅓ cup Persian cucumbers, finely chopped
- ½ black olives chopped
- ½ cup parsley finely chopped
- 1 tbsp mint finely chopped
- ¾ tsp salt or to taste
- ½ tsp ground pepper or to taste
- 3 tbsp olive oil
- ½ tbsp lemon juice
Instructions
- Cook the quinoa in your preferred way and set aside 2 cups
- Chop the veggies and herbs.
- In a mixing bowl, add all the ingredients in the given order one by one and mix.
- Serve immediately or refrigerate and serve chilled.
- This salad stays good for up to 3 days when refrigerated.
Video
Notes
- Adjust the ingredient proportion according to your preference.
- You can include bell peppers also.
- Add some crumbled feta or cheese of your choice for added protein.
Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 235mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg