Quinoa Tabouli Salad

This refreshing Quinoa Tabouli Salad reimagines the classic Middle Eastern dish with a nutritious twist. Fluffy quinoa serves as the hearty base, providing a satisfying texture that holds up well against the crisp crunch of diced cucumbers and ripe tomatoes. Fresh parsley and mint bring bright, aromatic notes that cut through the richness of the olive oil dressing. The addition of Eden Ume Plum Vinegar adds a unique fruity tang that elevates the traditional lemon profile. Perfect for a light summer lunch, a picnic side, or a vegan main course, this salad comes together quickly with simple ingredients. It&# 226;ÂÂs healthy, flavorful, and sure to become a staple in your weekly meal rotation.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 10

Calories: 152.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing Quinoa Tabouli Salad reimagines the classic Middle Eastern dish with a nutritious twist. Fluffy quinoa serves as the hearty base, providing a satisfying texture that holds up well against the crisp crunch of diced cucumbers and ripe tomatoes. Fresh parsley and mint bring bright, aromatic notes that cut through the richness of the olive oil dressing. The addition of Eden Ume Plum Vinegar adds a unique fruity tang that elevates the traditional lemon profile. Perfect for a light summer lunch, a picnic side, or a vegan main course, this salad comes together quickly with simple ingredients. It&# 226;ÂÂs healthy, flavorful, and sure to become a staple in your weekly meal rotation.

Ingredients

2 cup Eden Quinoa; rinsed
3/4 cup Fresh parsley, chopped
3/4 cup Ripe tomatoes; diced
1 Cucumber; peeled
1 bn Green onions; seeded & diced
5 sprigs Fresh mint; chopped
4 tb Eden Extra Virgin Olive Oil
2 tb Eden Ume Plum Vinegar
2 Garlic cloves -- peeled and pressed

Directions

1
Rinse the quinoa thoroughly under cold water.
2
Cook the quinoa according to package directions until tender.
3
Spread the cooked quinoa on a baking sheet or large plate to cool completely.
4
While the quinoa cools, chop the parsley and mint.
5
Dice the tomatoes and cucumber.
6
Slice the green onions and press the garlic cloves.
7
In a large bowl, combine the cooled quinoa, parsley, tomatoes, cucumber, green onions, mint, and garlic.
8
In a small jar or bowl, whisk together the olive oil and ume plum vinegar.
9
Pour the dressing over the quinoa mixture.
10
Toss gently until all ingredients are evenly coated.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 152.1kcal

% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 10.7mg1%
Total Carbohydrate 27.0g9%
Dietary Fiber 3.9g16%
Sugars 1.2g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you cannot find ume plum vinegar, you can substitute with regular rice vinegar or lemon juice.

For extra protein, consider adding chickpeas or white beans.

Keywords: quinoa, tabouli, salad, vegan, mediterranean, parsley, mint, cucumber, tomato, healthy, light, summer, plant-based, gluten-free, side-dish, lunch, pickle, vinegar, fresh-herbs, eden

Read it online: https://www.chefs-mate.com/recipe/quinoa-tabouli-salad/