Steps to Make Tabbouleh Salad Recipe Quinoa

Quinoa Tabbouleh Salad (Gluten-Free)

Salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.

Recipe Summary Quinoa Tabbouleh Salad (Gluten-Free)

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.

Ingredients | Tabbouleh Salad Recipe Quinoa

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

Directions

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.

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

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.

Info | Tabbouleh Salad Recipe Quinoa

prep: 25 mins cook: 15 mins additional: 20 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Quinoa Tabbouleh Salad (Gluten-Free)

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