Quinoa Tabbouleh Salad
This vibrant quinoa tabbouleh swaps traditional bulgur for protein rich quinoa and is loaded with fresh parsley, cucumber, and tomatoes in a zesty lemon dressing. It is a hearty and refreshing FODMAP friendly grain salad that works perfectly as a lunch or side dish.
A fresh and protein packed quinoa tabbouleh with lemon dressing that is naturally gluten free and FODMAP friendly.
Nutrition per serving
Ingredients
base
herb
vegetable
dressing
Instructions
Cook the Quinoa
Combine the rinsed quinoa and water in a medium saucepan over medium high heat and bring to a boil. Reduce heat to low, cover, and cook for 12 to 15 minutes until all the water is absorbed. Fluff with a fork and allow to cool completely.
Chop the Vegetables and Herbs
While the quinoa cools, finely chop the fresh parsley and dice the English cucumber into small even pieces. Place both into a large mixing bowl.
Make the Dressing
Whisk together the fresh lemon juice and olive oil in a small bowl. Season generously with salt and black pepper to taste.
Combine and Serve
Add the cooled quinoa to the bowl with the parsley and cucumber. Pour the lemon dressing over everything and toss until well combined. Taste for seasoning and serve at room temperature or refrigerate for up to 3 days.
Substitutions
Common mistakes
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