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Simple oil-free quinoa tabouli (tabbouleh) salad recipe
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No-oil quinoa tabouli (tabbouleh) salad

This no-oil quinoa tabouli (tabbouleh) salad makes for a quick and refreshing main dish, using mint, parsley, tomatoes, onion, cucumber and lemon.
Course Main Course, Salad
Cuisine Low fat, Middle Eastern, Vegan
Keyword no oil, quick, quinoa, tabbouleh, tabouli
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 216kcal
Author Nicolas Pujol

Ingredients

  • 2 lb cooked quinoa
  • 1.5 cucumbers
  • 0.5 oz mint
  • 0.75 oz parsley
  • 3 roma tomatoes
  • 4 oz red onion
  • 2 lemons (large ones, use 3 if smaller)
  • hot sauce optional
US Customary - Metric

Instructions

  • Cook the quinoa and place it in a large salad bowl. Let it cool if needed (best to prepare it in advance).
  • Cut the cucumber, onion, and tomato in small pieces.
  • Remove the stems from parsley and mint and chop very finely.
  • Add vegetables and herbs to the quinoa, then add the lemon juice.
  • Mix well then refrigerate at least 20 minutes for flavors to blend. 
  • Serve as is or add hot sauce.

Nutrition

Calories: 216kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Sodium: 17mg | Potassium: 545mg | Fiber: 6g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 32.6mg | Calcium: 64mg | Iron: 3.1mg