Lebanese Tabbouleh Salad with Quinoa
A twist on the popular Lebanese dish, Quinoa Tabbouleh Salad is filled with fresh flavors, naturally gluten free and great for making in advance.
Prep Time 5 minutes
Total Time 5 minutes
- 1/2 cup leftover cooked quinoa I used red quinoa but any variety works
- 2 cups finely minced fresh parsley
- 1/2 cup halved cherry tomatoes or seeded diced roma tomatoes
- 1/2 cup diced cucumbers
- 1/4 cup minced scallions
- 2 tablespoons thinly sliced fresh mint
- 1 juice of lemon
- 2 tablespoons olive oil
- salt and pepper to taste
Place quinoa through mint in a large bowl and drizzle with lemon juice, olive oil, salt and pepper; toss well.
Check for seasoning and adjust accordingly before serving.
Calories: 126kcal | Carbohydrates: 12.4g | Protein: 3.2g | Fat: 7.6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 6.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 22mg | Fiber: 2.3g | Sugar: 1.7g