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Quinoa Tabouli

February 11, 2015 By Carrots and Flowers

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.

Quinoa Tabouli Quinoa Tabouli Quinoa Tabouli Quinoa Tabouli Quinoa Tabouli Quinoa Tabouli Quinoa Tabouli

[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]

 

 

Quinoa Tabouli

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!

Quinoa Tabouli

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

 

 

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Tagged With: Easy, Healthy, Quinoa, salad, Tabouli, Vegan

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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