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5 from 4 votes

Quinoa Tabbouleh (Vegan & Gluten Free)

Quinoa used in place of bulgar wheat and mixed with fresh chopped onion, cucumbers, tomatoes, mint & parsley. A tasty, satisfying lunch or dinner that is great made ahead.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main, Salads
Cuisine: Mediterranean
Servings: 8
Calories: 181kcal
Author: Stephanie

Ingredients

  • 3 cups cooked quinoa
  • ½ large red onion finely diced
  • ½ large english cucumber chopped
  • 1 cup grape tomatoes chopped
  • ¼ cup mint finely chopped
  • ½ cup flat leaf parsley finely chopped
  • 1 large lemon juiced
  • cup olive oil
  • salt & pepper to taste

Instructions

  • Cook quinoa according to package directions.
  • Put quinoa in large mixing bowl along with remaining ingredients & combine well.
  • Add salt & pepper to taste.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 19.7g | Protein: 4.2g | Fat: 10g | Saturated Fat: 1.3g | Sodium: 13mg | Potassium: 138mg | Fiber: 3g | Sugar: 2.2g | Calcium: 20mg | Iron: 7mg