Quinoa Tabouli

Mmmmm, quinoa tabouli. This is probably my favorite salad ever. It’s easy to make, super nutritious, and SO TASTY. I love substituting quinoa for starchier foods like cous cous or rice. It’s high in fiber and protein, and I just can’t get enough of the nutty, crunchy flavor!

I like to use ripe little cherry tomatoes in my quinoa tabouli. I think they are more flavorful, but larger tomatoes work just fine. If you don’t have red onion, green onions can be a good substitute as well.

[ingredients title=”Ingredients”]

• 2 cups cooked quinoa, chilled or at room temperature
• 1 1/2 cups cherry tomatoes, halved
• 2 persian cucumbers, chopped
• 1 cup parsley, finely chopped (about 1/2 bunch)
• juice of 2 medium lemons
• 1/2 red onion finely diced
• 1 1/2 tablespoons olive oil
• sea salt and cracked pepper to taste

[/ingredients]

[directions title=”Directions”]

1. In a large bowl, combine the quinoa with the tomatoes, parsley, onion, and cucumber.
2. Add the olive oil and lemon juice.
3. Season with salt and pepper to taste.

[/directions]

 

 

So there you have it, quinoa tabouli. Try it on top of a mixed green salad with a bit of balsamic drizzle. It also pairs well with our Superfood Parsley Hummus in an easy, delicious wrap. I like to make a big batch at the beginning of the week for healthy, no-fess lunches all week long. It’s sooooo good!

Did you make this quinoa tabouli We want to see! Post a photo of your salad on Instagram with the tag #carrotsandflowers 🙂