Simple Quinoa Tabbouleh Salad Recipe

Cook quinoa in water at a ratio of 2:1 (for 1 cup of quinoa add 2 cups of water). Bring water to a boil, reduce heat to simmer for about 8 minutes. Crack the lid to prevent overflow.

Once the water has been absorbed, remove from the heat, fluff with a fork, cover with lid and set aside.

Chop cherry tomatoes, cucumber, parsley, and onion.

Add cooked quinoa and vegetables to a large bowl and toss to combine.

Drizzle with enough dressing to coat and toss again.

Season with salt and pepper if desired.

Top with pepitas and serve.

Juice both lemons (each lemon should yield about 3 tbs).

Whisk together ingredients and pour over salad.

Spice Level:

Dietary