Quinoa Tabbouleh
This is one of my favorite recipes to prep on the weekend and use all week! The flavors from the lemon and herbs are vibrant and bright, making this great to use as a dip when you want to snack OR as part of a salad or other meal.*Note that From Start to Finish is an estimate that includes 25 minutes to cook your quinoa & prep your veggies, and just 5 minutes to complete the recipe. If you choose to refrigerate for 30 minutes (optional, listed in step 4), this will add another 30 minutes to the overall time.
Ingredients
- 3 cups cooked quinoa* - ideally at room temperature or chilled
- 2 tomatoes - diced
- 2 small green onions - chopped
- 2 cloves garlic - minced
- Leaves from 1 large bunch of parsley - finely chopped (about 1 cup once chopped)
- ½ cup mint - finely chopped (about half a bunch)
- ½ teaspoon salt
- 4-6 tablespoon lemon juice
Instructions
- Combine quinoa, tomatoes, green onions, garlic, parsley, and mint in a large bowl. Mix to combine.
- Sprinkle in your salt and drizzle in your lemon juice, starting with the 4 Tbsp. Mix to combine.
- Taste and adjust as you'd like - adding more lemon juice until it reaches desired flavor.
- Eat right away, or let chill in the fridge for 30 minutes or more to let the flavors become more vibrant.
Notes
*Cooked quinoa: you can cook your quinoa based on package directions, or you can use the instant pot! To use the instant pot, pour 1 cup of uncooked quinoa and 1.5 cups of water into the pot. Secure the lid and set to cook at high pressure for 1 minute. Let it naturally release, and you're done!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!