Quinoa Tabbouleh Salad

With the temperature heating up I want recipes that don’t require a lot of cooking.  Quinoa tabbouleh salad is so refreshing and perfect for hot summer days.  It is full of fresh herbs and veggies and tossed in lemon vinaigrette.  The tabbouleh can be made ahead of time and is perfect for a summer picnic, BBQ or potluck.

I changed up the traditional tabbouleh recipe a little bit.  In addition to the mint and parsley I added in basil and used the quinoa instead of bulgur to make the recipe gluten free. Then I put in some chick peas for a little more protein.

If you have time to make the tabbouleh ahead of time do it.  It just gets better and better as all of the flavors come together.  I like to make a huge batch of this and eat the leftovers throughout the week.

Serve it as a side dish or with some pita bread and hummus.  I like to put mine over a big pile of lettuce to make it a giant salad.

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Quinoa Tabbouleh Salad

Vegan and Gluten free

Servings 6

Ingredients

• 1 cup uncooked quinoa well rinced
• 2 cups cucumber diced
• 2 large tomatoes diced
• 1/4 cup finely chopped basil
• 1/4 cup finely chopped mint
• 1/2 cup finely chopped parsley
• 2 cans chick peas
• 1/4 cup olive oil
• juice of 2 lemons
• 1 1/2 tsp salt

Instructions

1. Fill a medium pot with water and 2 tsp salt then bring to a boil.  Add in the rinsed quinoa and stir.  Cover and turn down the heat to medium low.  Cook for 15 minutes.  All of the water should be absorbed.  When it is finished and set aside to cool.   

2. Add the cooled quinoa to a large bowl along with the cucumber, tomato, basil, mint, parsley and chick peas.  Mix it all together.

3. In a small bowl whisk the oil, lemon juice and salt.  Add it into the quinoa mixture and mix until everything is completely covered in the dressing.   

4. Cover and refrigerate for at least an hour before serving.