Quinoa Tabbouleh
Easy Quinoa Tabbouleh recipe. This gluten free side dish makes a great meal prep vegetarian lunch.
Servings: 4
Calories: 263kcal
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 3 cups fresh parsley, finely chopped
- 1/3 cup olive oil
- 3 Tbsp lemon juice
- 2 medium roma tomatoes, diced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- in a small saucepan, heat the quinoa and water over medium heat. Bring to a boil, then reduce heat to low. Cover and allow to simmer for 10-15 minutes, or until water is absorbed.
- Meanwhile, in a large bowl combine the parsley, olive oil, lemon juice, tomatoes, salt and pepper.
- Once the quinoa is done, add to the parsley mixture. Stir to combine. Enjoy warm or cold.
Notes
- Store in an airtight container for up to 4 days.