Lebanese Tabbouleh Salad with Quinoa

A refreshing and healthy Lebanese tabbouleh salad made with quinoa instead of bulgur wheat for a gluten-free option.

40m4 servings

320 cal|8g protein|40g carbs|16g fat|6g fiber

Ingredients

1 cup Quinoa
2 cups Water
2 medium Tomatoes
1 medium Cucumber
1 cup Fresh Parsley
0.5 cup Fresh Mint
0.25 medium Red Onion
0.25 cup Olive Oil
0.25 cup Lemon Juice
0.5 teaspoon Salt
0.25 teaspoon Black Pepper

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

Instructions

1Rinse quinoa in a fine-mesh sieve.
2Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
3Dice tomatoes, cucumber, parsley, mint, and red onion.
4In a large bowl, combine cooked quinoa, diced vegetables, olive oil, lemon juice, salt, and pepper. Mix well.
5Refrigerate for at least 30 minutes before serving to allow flavors to meld.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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