This red quinoa tabouli is a fresh, vibrant twist on the classic, packed with protein, fiber, and anti-inflammatory goodness. Loaded with crisp vegetables, bright herbs, and a zesty dressing, it’s a nourishing dish that’s as flavorful as it is wholesome. Enjoy it as a light meal, a hearty side, or a meal-prep staple that keeps you feeling good from the inside out!
TIME20m
SERVES4 People
INGREDIENTS
- 1 cup red quinoa
- 1 1/2 cups water
- 1/2 pint grape tomatoes, quartered (about 1 cup)
- 1/2 seedless cucumber, peeled and small dice (about 1 cup)
- 1/2 bunch scallions, thinly sliced (about 1/4 cup)
- 1 cup flat leaf parsley, de-stemmed, rough chop
- 2 medium cloves garlic, minced DRESSING
- 1/4 cup extra virgin olive oil
- 2 lemons, juiced (about 1/4 cup)
- 1/2 teaspoon salt
SHOPPING LIST
- 1 bag red quinoa
- 1 pint grape tomatoes
- 1 seedless cucumber
- 1 bunch scallions
- 1 bunch flat leaf parsley
- 1 head garlic
- 1 bottle extra virgin olive oil
- 2 lemons
- salt
- Small pot with cover
- Medium bowl
EQUIPMENT
- Small pot with cover
- Medium bowl
STEP 1
Combine quinoa and water in medium pot. Cover and bring to a boil on medium high; reduce to simmer and cook until water is absorbed and grain is fluffy (about 8-10 minutes).
STEP 2
Prep all vegetables and add to large bowl. When quinoa is done, combine with vegetables and toss.
STEP 3
Add dressing ingredients directly to the bowl and toss.
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