The superfood, gluten-free quinoa with its nutty flavor blends perfectly with the taste of mint, cilantro, and cucumber. Tang it up with lemon juice + cherry tomatoes and you’ll have a delicious salad in no time.
This salad is full of proteins (thanks to Quinoa) and is really filling. It means you can prepare it as a standalone lunch or dinner.
I use an Instant Pot to cook the quinoa – makes cooking much faster. 🙂
Delicious vegan quinoa tabbouleh recipe.
- To prepare the dressing, add the olive oil, salt, pepper, lemon juice, and minced garlic in a small bowl and mix well. Set aside.
- In a large bowl, add the cooked quinoa, mint, cilantro, green onion and cherry tomatoes. Mix well and add the dressing. Combine well and serve.
If you enjoyed this Quinoa Tabbouleh, I’m sure you’ll like this Easy Vegan Chow Mein recipe I published earlier.
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