Quinoa Tabbouleh
A fresh quinoa tabbouleh recipe with red peppers, cucumbers, and onions. An easy Summer side salad or add grilled chicken or shrimp for a light lunch!
Servings: 8 servings
Ingredients
- ¼ cup extra virgin olive oil divided
- 1 cup quinoa
- 1 ½ cups water
- ½ teaspoon ground allspice
- salt and pepper to taste
- 1 red or yellow bell pepper seeded and cut into ¼-inch pieces
- ½ bulb fennel cored and cut into ¼-inch pieces
- 1 English cucumber halved and cut into ¼-inch pieces
- 1 pint cherry or golden tomatoes halved
- 3 tablespoons fresh lemon juice
- 1 cup packed fresh flat-leaf parsley chopped
- ½ cup packed fresh mint chopped
Instructions
- Heat 1 tablespoon oil in small saucepan over medium heat. Add quinoa and allspice; stir 2 minutes until toasted. Stir in 1 1/2 cups water and pinch of salt. Cover; reduce heat to low. Cook 15 to 20 minutes until quinoa is tender. Transfer quinoa to large mixing bowl to cool completely.
- Add bell pepper, fennel, cucumber and tomatoes to bowl. Add remaining olive oil, fresh lemon juice, 1 teaspoon salt and pepper to taste. Stir to combine. Add parsley and mint. Stir again to combine. Season to taste, if desired.
- Serve immediately, or store in airtight container in fridge up to 1 day.
Video
Notes
Adapted from Martha Stewart
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 19mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 38mg | Calcium: 33mg | Iron: 2mg