Vegan Quinoa Tabbouleh
This Vegan Quinoa Tabbouleh is a fresh and vibrant twist on a classic favorite! Packed with fluffy quinoa, fragrant herbs, and crisp veggies, it’s the perfect balance of light, zesty, and delicious.
Ingredients
- 1 cup white quinoa rinsed
- 2 cups vegetable broth
- 1 bunch fresh parsley finely chopped (about 2 cups)
- ¼ cup fresh mint finely chopped
- 1 cup diced tomatoes
- ½ cup diced cucumber
- ¼ cup finely chopped red onion
- 3 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
Cook the Quinoa:
- In a medium pot, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let cool completely.
Prepare the Salad:
- In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and red onion.
Make the Dressing:
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Combine and Serve:
- Pour the dressing over the quinoa mixture and toss to combine. Adjust seasoning as needed.
- Serve immediately or chill for 1 hour for the flavors to meld.