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.