Quinoa Tabbouleh
Prep time
Cook time
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A tangy quinoa tabbouleh salad that's perfect for lunch and even better because it's gluten free and full of parsley and mint for a refreshing lunch.
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 4
  • 1 cup cooked quinoa
  • 1 cup chopped flat leafed parsley (about 1 bunch)
  • 1 cup chopped fresh mint
  • 1 10.5 ounce package grape tomatoes (cut in half)
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh squeezed lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  1. Add all ingredients to a medium sized bowl and stir to thoroughly combine.
  2. You can serve right away but it tastes best if you refrigerate it for at least 2 hours before serving.
Recipe by My Man's Belly at http://mymansbelly.com/2017/06/13/quinoa-tabbouleh/