Description
This delicious quinoa tabbouleh salad has all the amazing authentic flavor of a classic tabbouleh recipe, without the bulgur wheat, making it gluten-free and kosher for Passover. Bright and refreshing, our quinoa tabouli recipe will make a welcome addition to your menu.
Ingredients
Units
Scale
- 3 cups cooked quinoa (click here for instructions on how to cook quinoa)
- 2 cups chopped parsley
- 20 yellow grape tomatoes, sliced in half
- 20 red grape tomatoes, sliced in half
- 3 scallions, white and green parts, sliced (optional)
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp salt (or to taste)
Instructions
- Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve
Notes
This post was originally published in March 18, 2015
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: raw
- Cuisine: Middle Eastern Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 106
- Sugar: 1
- Sodium: 110
- Fat: 5.7
- Saturated Fat: .8
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 2.7
- Cholesterol: 0