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No-Tomato Quinoa Tabbouleh
This tabbouleh isn't quite traditional, for a couple of reasons. The bulgur wheat is subbed out for quinoa, a gluten-free option. Additionally, the tomatoes are swapped out for red peppers, as a personal taste thing. If you love tomatoes, feel free to use tomatoes!
Servings: 6 People
- 1 Cup Uncooked Quinoa
- 2 Red Bell Peppers Seeded and chopped
- 2 Cucumbers Peeled, seeded, and chopped
- 4 Green Onions Thinly sliced
- 1 Bunch Parsley Chopped
- 1 Bunch Mint Chopped
- 1-2 Lemons - Zest and Juice ⅓-1/2 cup fresh juice
- ⅓ Cup Olive Oil
- 3-4 Garlic cloves Pressed or minced
- 2 tsp Salt
- 1 tsp Ground Pepper
In a pot, bring quinoa and 2 cups hot water to a boil.
Cover, reduce heat to low, and simmer for 10-15 minutes or until all the water is absorbed.
Stir well, remove from heat, and transfer to a mixing bowl to cool a bit.
After 10-15 minutes, toss to fluff. Add peppers, cucumbers, green onions, parsley, mint, and lemon zest. Stir to combine.
In a separate bowl, combine remaining ingredients, whisking to combine well. Pour over salad, toss to combine.
Cover and chill for at least 3 hours before serving.
Calories: 244kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 788mg | Potassium: 460mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2222IU | Vitamin C: 69mg | Calcium: 52mg | Iron: 3mg