Servings: 4
Calories: 170kcal
Ingredients
- 1 cup quinoa
- 2 cup filtered water
- 1 pint of cherry tomatoes halved
- 1 medium cucumber peeled and chopped into pieces
- 1 bunch of fresh parsley
Dressing Ingredients
- 1 lemon juiced
- 2 tbsp extra virgin Olive Oil
Instructions
- Rinse quinoa until the water runs clear. Place the quinoa in a medium pot, add water, and bring to a boil.
- Then reduce heat and simmer uncovered until quinoa is tender and all water has been absorbed around 15 minutes.
- Put in a bowl and cool in the fridge for 20 minutes.
- In a medium sized bowl place the parsley, dill, chopped tomatoes, cucumbers, mix together, and then set aside.
- Take the quinoa out of the fridge and add it to the salad ingredients.
Dressing Instructions
- In a small mixing bowl place the olive oil, lemon juice, salt, pepper, and blend together.
Tabbouleah Salad Directions
- Top the tabbouleh salad with the dressing, cover, and shake until well mixed. Refrigerate for 30 minutes and serve.
Video
Nutrition
Calories: 170kcal
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