Quinoa Tabouli

This vibrant, veggie-packed salad is bursting with fresh herbs, juicy tomatoes, crisp cucumber, and bright lemon. Light, refreshing, and full of flavor, it’s the perfect side or satisfying meal!

Ingredients

• 1 cup quinoa, rinsed and drained
• 4 small Campari tomatoes diced, or 1 cup cherry tomatoes, sliced in half
• 1 large English cucumber, peeled and diced
• 1 red bell pepper, finely diced
• 4 green onions, finely sliced
• ¾ cup fresh parsley, minced
• ⅓ cup fresh mint, minced
• Juice of 3 lemons (about ¼ cup)
• 2 tablespoons extra virgin olive oil
• Sea salt and black pepper, to taste

Instructions

1. In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of sea salt. Bring to a boil over medium high heat, then reduce to a simmer. Cover and cook for 15 minutes, until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
2. Meanwhile, dice the tomatoes, cucumber, and red bell pepper. Slice the green onions and chop the parsley and mint. Place all in a large bowl.
3. Add the cooled, cooked quinoa to the bowl of veggies and herbs. Add the lemon juice and olive oil. Gently stir, then season with salt and pepper to taste.
4. Enjoy! Store covered in the refrigerator for up to 3 days.
5. This Quinoa Tabouli is crisp, refreshing, and full of flavor, making it the perfect dish to meal prep or throw together for a quick and nourishing meal. I hope you love it as much as I do!