Quinoa Tabbouleh Salad (Gluten-Free) recipe

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Ingredients

1 cup water
⅔ cup quinoa
5 carrots, diced
⅓ cup currants
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup green onions, chopped
½ cup olive oil
¼ cup lime juice
1 teaspoon agave nectar
½ teaspoon ground cumin
½ teaspoon salt

Nutrition Info

421.9 calories
carbohydrate: 37.9 g
cholesterol: : -
fat: 29.1 g
fiber: 5.4 g
protein: 5.6 g
saturatedFat: 4 g
servingSize: -
sodium: 351.9 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.

  2. Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.

  3. Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar, seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Recipe Yield

4 servings

Recipe Note

A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions;potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.

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