Quinoa Tabbouleh Salad
Prep time
Cook time
Total time
This quinoa version of the classic tabbouleh salad has more protein than the original, but the same herby flavor!
Recipe type: Salad
Cuisine: Israeli
Serves: 4
  • 2 cups water
  • ½ cup quinoa, rinsed
  • 1 medium tomato, seeded and diced
  • ½ medium cucumber, peeled, seeded and diced
  • ⅓ cup diced red onion
  • 1 cup finely chopped parsley
  • ½ cup chopped fresh mint
  • 2 medium garlic cloves, minced
  • 2 tablespoons cider vinegar
  • 1 ½ tablespoons canola oil
  • ½ teaspoon salt
  1. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer 10 minutes.
  2. Meanwhile, combine the remaining ingredients in a medium bowl and set aside.
  3. Drain quinoa in a fine mesh sieve and run under cold water until completely cooled. Shake off excess water. Stir quinoa into the tomato mixture.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/quinoa-tabbouleh-salad-gluten-free-recipes-people-diabetes-cookbook-review/