Quinoa Tabbouleh Salad (Gluten-Free)

Quinoa Tabbouleh Salad (Gluten-Free)

by Maya Gerard 6 months ago
4.4 (9)
15 minutes
421.9 kcal
37.9 g carbs
Description

A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.

Ingredients
  • 1 cup water
  • ⅔ cup quinoa
  • 5 carrots, diced
  • ⅓ cup currants
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • ¼ cup green onions, chopped
  • ½ cup olive oil
  • ¼ cup lime juice
  • 1 teaspoon agave nectar
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
Directions
  1. 1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
  2. 2. Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
  3. 3. Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Nutrition Facts
serving: 4 servings
calories: 421.9 kcal
carbohydrates: 37.9 g
protein: 5.6 g
saturated fat: 4 g
sodium: 351.9 mg
fiber: 5.4 g
sugar: 13.4 g