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Quinoa Tabbouleh

Taylor Costa
We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it's gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4
Calories 354 kcal

Ingredients
  

  • 2 cups water
  • 1 cup quinoa
  • 1 pinch salt
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • ¼ cup lemon juice
  • 3 tomatoes diced
  • 1 cucumber diced
  • 2 bunches green onions diced
  • 2 carrots grated
  • 1 cup chopped fresh parsley

Instructions
 

  • Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  • Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.