Quinoa Tabbouleh Salad
Print recipe
| Serves | 3-4 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Soy |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Main Dish, Salad, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Ingredients
- 3 cups cooked quinoa (1 cup uncooked quinoa (rinsed) + 1 and 3/4 cup water)
- 7oz extra firm tofu (cubed or loosely crumbled to resemble feta.)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoon salt (or to taste)
- 1 medium cucumber, seeded and diced (makes about 1 1/4 cup diced)
- 1/2 bell pepper, chopped (makes 3/4 cup chopped)
- 1 cup quarted cherry tomatoes
- 1/4 cup finely chopped onion (White or red onions work great.)
- 3/4 cups cooked chickpeas (rinsed and drained)
- 1 pinch garlic powder
- 1 cup fresh parsley (finely chopped, loosely packed)
Directions
| Step 1 | |
| Rinse and cook your quinoa, if you haven't already. If it isn't already room temperature, set it aside to cool while you chop/prepare your remaining ingredients. Otherwise, toss it in a large bowl. | |
| Step 2 | |
| Cube or gently crumble tofu and add it to the bowl. | |
| Step 3 | |
| Pour olive oil, lemon juice, and salt over the quinoa and tofu. Now, set it aside to marinade for about 10 minutes while you chop your remaining veggie. | |
| Step 4 | |
| Prepare all veggie/bean ingredients as listed above, and fold them into your quinoa and tofu mixture. | |
| Step 5 | |
| Check for salt. Serve cool. | |
Note
Quinoa Tabbouleh keeps well in an airtight container in the refrigerator for about 48 hours. Eat it quick! :)