Dairy-Free Tabbouleh Salad with Quinoa

Name: Dairy-Free Tabbouleh Salad with Quinoa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 cup Quinoa; 1 cup Water; 2 cups Finely Chopped Parsley; 1/2 cup Finely Chopped Mint; 2 medium Diced Tomatoes; 1 medium Diced Cucumber; 1/2 cup Finely Chopped Green Onions; 1/4 cup Olive Oil; 1/4 cup Lemon Juice; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

A refreshing and vibrant Lebanese salad made with quinoa instead of bulgur to ensure it's gluten-free, and no dairy. Packed with fresh herbs and vegetables.

40m4 servings

DAIRY-free

220 cal|6g protein|25g carbs|12g fat|5g fiber

Ingredients

1/2 cup Quinoa
1 cup Water
2 cups Finely Chopped Parsley
1/2 cup Finely Chopped Mint
2 medium Diced Tomatoes
1 medium Diced Cucumber
1/2 cup Finely Chopped Green Onions
1/4 cup Olive Oil
1/4 cup Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place the 1/2 cup Quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water. Transfer the rinsed 1/2 cup Quinoa to a medium saucepan. Add the 1 cup Water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread it out on a baking sheet to cool completely, about 20 minutes.
2While the quinoa cools, prepare the vegetables and herbs. Finely chop the 2 cups Parsley, the 1/2 cup Mint, and the 1/2 cup Green Onions. Dice the 2 medium Tomatoes and the 1 medium Cucumber.
3In a large bowl, combine the cooled 1/2 cup Quinoa, the 2 cups Finely Chopped Parsley, the 1/2 cup Finely Chopped Mint, the 2 medium Diced Tomatoes, the 1 medium Diced Cucumber, and the 1/2 cup Finely Chopped Green Onions. Gently toss to mix.
4In a separate small bowl, whisk together the 1/4 cup Olive Oil, the 1/4 cup Lemon Juice, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper until well combined.
5Pour the dressing over the quinoa and vegetable mixture in the large bowl. Toss gently to coat everything evenly.
6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.

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