Quinoa Tabbouleh Bowl
A grain bowl built on fluffy quinoa with fresh herbs, lemon juice, and diced vegetables. Served cold or at room temperature with optional protein and garnish swaps.
Ingredients
Method
Rinse quinoa under cold water until water runs clear. In a pot, bring vegetable broth to boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Set aside to cool to room temperature or refrigerate.
On a cutting board, dice cucumber into 1/4-inch pieces. Halve cherry tomatoes. Finely dice red onion. Roughly chop parsley and mint. Mince garlic.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper until combined.
In a large mixing bowl, combine cooled quinoa, cucumber, cherry tomato, red onion, parsley, and mint. Pour dressing over and toss gently to combine. Taste and adjust seasoning if needed.
Divide tabbouleh between bowls. Top with sesame seeds and crumbled feta cheese if desired. Serve immediately or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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