Quinoa Tabbouleh, a quick, simple, refreshing and tasty meal or side dish. A late spring/summertime favorite. A no food waste tip, substitute carrot top greens for parsley! This makes for a perfect lunch throughout the week. If you want to add more protein add some chicken or fish, yum! Want to add some more fiber? Add some cooked lentils, French green lentils are my personal favorite addition, or cooked chickpeas. The fresh herbs and citrus add such beautiful flavors.
Start by making quinoa in the Instant Pot. Directions can be found here
Quinoa Tabbouleh
Ingredients
- 1 bunch of fresh parsley finely chopped *
- Handful of fresh mint finely chopped
- 2 Limes juiced or 1 lemon juiced
- 3-2 cloves garlic minced
- 3 scallions chopped
- 1 small red onion diced
- 1 medium sized Cucumber diced
- 1 pint cherry tomatoes diced
- Feta cheese optional
- 2 TBSP EVOO
- 2 tsp Sea Salt more to taste
- Black pepper to taste
- 1 cup quinoa see link for instant pot cooking instructions
- *Substitute carrot top greens for the parsley
Instructions
- Rinse and drain quinoa. In a small pot add quinoa and 2 cups water. Bring to a boil, then place a lid and simmer for 15mins or until liquid is absorbed.
- Chop all ingredients. In a large bowl mix together the parsley, mint, tomatoes, cucumber, onion, scallions, salt and pepper. Stir gently. In a small bowl juice limes and mix in EVOO. Drizzle over ingredients in large bowl. When quinoa is cooked, gently fold into the large bowl with the rest of the ingredients. Add crumbled feta (optional) and serve.
Notes
Optional add ins: bell peppers diced, jalapeño peppers diced, celery leaves chopped, roasted zucchini/squash, olives, summer corn