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Vegetable Quinoa Tabbouleh
Vegetable Quinoa Tabbouleh
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This recipe is so easy that I can practically make it in my sleep. I like to whip it up when I need something to eat on the go that doesn’t have to be reheated. The cooked quinoa is fluffy and full of chewy texture, and it goes so well with the bright flavors of fresh lemon juice and herbs.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 serves
|
Ingredients
- 2 cups quinoa rinsed
- 3 1/2 cups Water
- 1 tbsp extra-virgin olive oil
- 1 lemon juiced
- 1 English cucumber peeled and diced
- 2 medium tomatoes diced
- 4 scallions white and light green parts only, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh mint
- 1/3 cup pine nuts toasted
Ingredients
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Instructions
- Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
- Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
- Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
Recipe Notes
MEAL PREP TIP: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese.
PER SERVING Calories: 301; Fat: 11g; Carbohydrates: 42g; Fiber: 6g; Protein: 10g; Sodium: 11mg
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease.
Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer.
Book Description:
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I used a red Quinoa from Trader Joe’s, a lemon infused extra virgin olive oil that was smooth without any bitterness, and added dried cranberries and organic coconut aminos seasoning sauce, also from Trader Joe’s. Finished dish was too dry, pastey, lacking in individual subtle flavors. Cost of ingredients was well over $35, although most were already in my kitchen. If prepared again, I would use at least 4-1/4 cups of water, and add black pepper and kosher salt before cooking.
20 minutes is FAR too long to cook the quinoa. It is mush! Other than that, great recipe!