Healthy Tabbouleh Quinoa Salad
This Quinoa Tabbouleh salad is a refreshing spin on the Mediterranean classic, made with protein-packed quinoa and fresh veggies. Perfect for meal prep, it’s light yet satisfying, ideal for warm-weather meals.
Servings: 4 servings
Ingredients
- ½ cup uncooked quinoa
- 1 ½ cups English cucumber chopped
- 1 cup grape tomatoes sliced
- ¼ cup red onion diced
- ½ cup fresh flat-leaf parsley chopped
- 2 tablespoons fresh mint chopped
For the Dressing
- 1 garlic clove minced
- ¼ cup red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 lemon juiced
- ½ tablespoon oregano dried
Instructions
- Cook the quinoa according to package instructions. When finished cooking, remove from the heat and fluff with a fork. Set aside.
- Chop the vegetables for the salad and add them to a large bowl.
- In a separate bowl, stir together the dressing ingredients then add the dressing and quinoa to the vegetables. Stir together. Chill in the refrigerator for 20 minutes then serve!
Notes
- Each serving is ~2/3 cup
- Let it Cool: After cooking the quinoa, let it cool before mixing it with the veggies to prevent the salad from getting soggy.
- Chop Finely: Finely chop the vegetables for a uniform texture that will mix better and create the perfect tabbouleh.
- Roll the Lemon: Roll the lemon on the counter before cutting to release more juice and make it easier to squeeze.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 390mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1109IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 2mg