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If I could eat quinoa every day of the week, I would. I love the fact that Quinoa blends so nicely with a multitude of flavors. It doesn’t matter if I’m making Mexican food, Italian food, cookies or salads, the quinoa absorbs flavors very nicely and works well with different spices, oils, vinegars and veggies. Of course, I love that it packs a nutritional punch giving us 8 grams of protein per serving!
This salad relies on two fresh herbs from your garden – mint and parsley. And it relies on fresh tomatoes, cucumber and lemons. All of these ingredients are plentiful AND inexpensive in the summer so this makes a perfect side dish or main meal! Of course, I love this recipe because it is gluten free and perfect if you are a vegetarian or limiting your meat intake!
Below are the ingredients to the Quinoa Tabbouleh Salad
Mix the cooked quinoa with the remaining ingredients as shown below.
Quinoa Tabbouleh Salad Recipe
Ingredients
1 ½ cups of pre-cooked quinoa
1 cup of finely diced tomatoes, with seeds removed (about 2 tomatoes)
1 cup of finely diced cucumbers (about 1 cucumber)
A handful of fresh mint, finely chopped
A handful of fresh parsley, finely chopped
Juice from one lemon
EVOO, salt and pepper
½ – ¼ cup of toasted pine nuts (optional)
Directions
1. Cook your quinoa (2 parts water to 1 part quinoa), then set aside in a bowl and let cool. I like to cook my quinoa in my rice cooker – just make sure to watch it towards the end so it doesn’t burn.
2. While quinoa is cooking, chop up tomatoes, cucumbers, mint and parsley. I usually use a food processor to chop the mint and parsley together.
3. Add mint and parsley to cooked quinoa and stir to distribute, then add in tomatoes and cucumbers and do the same.
4. After ingredients are mixed, add in the lemon juice, EVOO, salt and pepper (adjust amount to taste) and chill in the fridge for 30 minutes.
5. Add in toasted pine nuts (toast in skillet on low for 10 minutes, stirring occasionally) and mix one last time.
6. Serve with crackers, pita bread, or pita chips. Enjoy!
Go HERE to see additional Recipes posted on Addicted to Saving
Additional Quinoa Recipes
Quinoa Summer Salad Recipe
Apple Quinoa Bites Recipe
Quinoa with Roasted Brussels Sprouts & Red Onion Recipe (Gluten-Free)
Thanks for coming to Addicted to Saving! Here’s a little bit about me so you can know who’s behind all these posts!
My name is Liza and I began my money-saving journey in the Spring of 2009 as a way to stretch a limited household income. I had lost my job and my hubby was self-employed. I launched Addicted to Saving in November of 2009 and it has grown by leaps and bounds. Since then, my hubby and I have struggled with the ups and downs of two failed adoptions and are now LOVING being parents to our little man Asher who we brought home from Ethiopia in August of 2013. I feel incredibly blessed to be able to help you save money. My goal is that you will have FUN and become empowered to save more and more money each week..