Quinoa Tabbouleh Salad

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Experience a refreshing twist on a classic Middle Eastern favorite with this Quinoa Tabbouleh Salad. Packed with vibrant herbs and dressed in a zesty lemon vinaigrette, this dish substitutes quinoa for bulgur, resulting in a light and nutritious meal perfect for any occasion. Ideal for meal prep, it's a flavorful blend that can be enjoyed as a side or light main course throughout the week.

Ingredients

🍚 1.5 cups uncooked white quinoa
🫒 1 tablespoon olive oil for sautéing
💧 3 cups water
🐓 1 chicken bouillon cube
🌿 1 large bunch fresh parsley, finely chopped approximately 1.5-2 cups
🧅 4 stalks green onions, finely chopped approximately 1/2 cup
🍅 2 medium-sized tomatoes, diced approximately 1 cup
🍋 Juice of 1-2 lemons approximately 1/4 - 1/3 cup
🧄 1 small clove garlic, grated
🧂 1/4 teaspoon salt
🌱 3-4 sprigs fresh mint for garnish

Instructions

1- Cook the Quinoa:

Use a non-stick pan like HexClad for best results. Heat over medium.
Add 1 tablespoon of olive oil.
Sauté the quinoa for about 2 minutes until it becomes lightly toasted.
Add 3 cups of water and 1 chicken bouillon cube to the pan.
Bring the mixture to a boil, cover with a lid, and then reduce heat to low.
Simmer for 15 minutes. After cooking, let quinoa steam off-heat for an additional 5 minutes.
Fluff the quinoa using a fork and let it cool completely.

2- Prepare the Vegetables:

Finely chop a large bunch of fresh parsley using a chef’s knife.
Chop green onions and dice tomatoes into small, uniform pieces.

3- Make the Dressing:

In a Bormioli Rocco Quattro Stagioni glass jar, combine lemon juice, 1/4 cup olive oil, 1 grated clove garlic using a Microplane, and 1/4 teaspoon salt.
Secure the lid and shake vigorously until emulsified.

4- Assemble the Salad:

In a bowl, mix chopped parsley, green onions, and diced tomatoes.
Add a few tablespoons of dressing to the veggies and mix well.
Combine dressed vegetables with the cooled quinoa in a large serving bowl.
Pour 1-2 more tablespoons of dressing and mix thoroughly.

5- Serve and Store:

Garnish with fresh mint leaves.
Portion into meal prep containers with snap-lock lids for storage.
Refrigerate and enjoy as needed for a quick and healthy meal.

Prep Time: 10-15 minutes
Cook Time: 22 minutes
Total Time: 45-55 minutes
Servings: 4-6
Calories: Approximately 250-300 (exact nutritional content may vary based on ingredient brands and sizes)
Proteins: 6-8g
Fats: 10-15g
Carbohydrates: 30-35g
Equipment: Non-stick pan HexClad, Chef’s knife, Bormioli Rocco Quattro Stagioni glass jar, Microplane, Meal prep containers with snap-lock lids