Go Back
Print

Quinoa Tabbouleh Salad

Gluten-Free | Anti-Candida | Vegan
Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 cup tri-colored quinoa*
  • 1 cup water or vegetable broth
  • 1 teaspoon sea salt divided
  • 1/4 cup olive oil
  • Juice of two lemons
  • 1 Tablespoon rice vinegar OR apple cider vinegar
  • Pinch black pepper
  • 2 scallions finely sliced (green and white parts)
  • 1/2 cup Persian cucumbers** very small dice
  • 1 handful parsley minced about 2 Tablespoons
  • 1 handful cilantro minced, about 2 Tablespoons
  • 1/3 cup cherry tomatoes quartered (optional)
  • 1/2 cup roasted and salted sunflower seeds
  • 1 handful mint minced (optional)

Instructions

  1. Place the quinoa in a fine mesh strainer and rinse thoroughly under water to remove any dirt and loosen bitter coating. Place quinoa in a small saucepan with 1 cup water or broth and a pinch of sea salt. Bring the liquid to a boil, then cover and reduce heat to low and let simmer for 15 minutes. Turn off heat but keep the lid on the quinoa for another 5 minutes to prevent sticking to the bottom of the pan.***
  2. In a small bowl, whisk together olive oil, lemon juice, vinegar, sea salt and black pepper.

  3. In a separate bowl, mix scallions, cucumber, parsley, and cilantro. Add cherry tomatoes and mint, if using.

  4. Place quinoa in a large mixing bowl and fluff with a fork (this keeps the dish light and airy). Slowly drizzle olive oil mixture over the quinoa and fold in herbs and cucumber. Add sunflower seeds, if using.
  5. Taste for seasoning.

Recipe Notes

*Any color quinoa will work; tri-color quinoa makes the dish extra enticing and colorful
**Persian cucumbers have less seeds and seem to be less wet inside, making them great for a dish that calls for finely diced cucumbers.
***If the quinoa becomes overcooked and is stuck to the bottom of your pan, let it sit covered for 5 minutes, allowing the steam to un-stick it.