COURSE:
Lunch, Side Dish
Vegetable Quinoa Tabbouleh: A Fresh, Nutritious Twist on a Classic Salad
Refresh your taste buds with a vibrant and healthy Vegetable Quinoa Tabbouleh, a modern twist on the traditional Middle Eastern dish. This gluten-free salad swaps bulgur wheat for quinoa, offering a delicious and satisfying option for those with dietary restrictions. Packed with fresh vegetables like cucumber, tomato, and parsley, it’s the perfect light meal or side dish. The zesty lemon dressing adds a refreshing kick to this nutrient-packed bowl.
Quick and Easy Quinoa Preparation
Using your Instant Pot, cooking quinoa is quick and easy. The Instant Pot ensures each grain is perfectly fluffy and separate, saving you time. Once cooked, let the quinoa cool before mixing it with finely chopped vegetables and herbs. This step ensures the salad stays fresh and crunchy, making it even more enjoyable.
Fresh, Bright Ingredients
The vegetable mix is key to creating a flavourful tabbouleh. Combine crunchy cucumber, juicy tomato, and fresh parsley to add a burst of colour and texture. The quinoa pairs beautifully with these vegetables, making the dish feel light yet satisfying. Toss everything together with a lemony dressing made from olive oil, garlic, and salt for a zesty and tangy finish.
A Versatile and Healthy Dish
Whether you’re following a plant-based diet or just looking for a lighter meal, Vegetable Quinoa Tabbouleh is an excellent choice. This salad is perfect for meal prepping, as it stays fresh in the fridge for several days. It’s a nutritious and versatile dish that can be enjoyed as a main or side dish. With its fresh flavours and hearty quinoa base, it’s sure to become a favourite.
Vegetable Quinoa Tabbouleh
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 servings
Total Time:
30 minutes
Ingredients
- 2 cups quinoa rinsed
- 3 1/2 cups Water
- 1 tbsp extra-virgin olive oil
- 1 lemon juiced
- 1 English cucumber peeled and diced
- 2 medium tomatoes diced
- 4 scallions white and light green parts only
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh mint
- 1/3 cup pine nuts toasted
Instructions
- Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
- Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
- Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
Notes
MEAL PREP TIP: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese.
PER SERVING Calories: 301; Fat: 11g; Carbohydrates: 42g; Fiber: 6g; Protein: 10g; Sodium: 11mg
Vegetable Quinoa Tabbouleh
COURSE:
Lunch, Side Dish
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 servings
Total Time:
30 minutes
Ingredients
- 2 cups quinoa rinsed
- 3 1/2 cups Water
- 1 tbsp extra-virgin olive oil
- 1 lemon juiced
- 1 English cucumber peeled and diced
- 2 medium tomatoes diced
- 4 scallions white and light green parts only
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh mint
- 1/3 cup pine nuts toasted
Instructions
- Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
- Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
- Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
Notes
MEAL PREP TIP: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese.
PER SERVING Calories: 301; Fat: 11g; Carbohydrates: 42g; Fiber: 6g; Protein: 10g; Sodium: 11mg
Vegetable Quinoa Tabbouleh: A Fresh, Nutritious Twist on a Classic Salad
Refresh your taste buds with a vibrant and healthy Vegetable Quinoa Tabbouleh, a modern twist on the traditional Middle Eastern dish. This gluten-free salad swaps bulgur wheat for quinoa, offering a delicious and satisfying option for those with dietary restrictions. Packed with fresh vegetables like cucumber, tomato, and parsley, it’s the perfect light meal or side dish. The zesty lemon dressing adds a refreshing kick to this nutrient-packed bowl.
Quick and Easy Quinoa Preparation
Using your Instant Pot, cooking quinoa is quick and easy. The Instant Pot ensures each grain is perfectly fluffy and separate, saving you time. Once cooked, let the quinoa cool before mixing it with finely chopped vegetables and herbs. This step ensures the salad stays fresh and crunchy, making it even more enjoyable.
Fresh, Bright Ingredients
The vegetable mix is key to creating a flavourful tabbouleh. Combine crunchy cucumber, juicy tomato, and fresh parsley to add a burst of colour and texture. The quinoa pairs beautifully with these vegetables, making the dish feel light yet satisfying. Toss everything together with a lemony dressing made from olive oil, garlic, and salt for a zesty and tangy finish.
