Replace traditional bulgar with quinoa for a refreshing vegan tabbouleh that's naturally gluten free and oh so healthy! We love this tasty Cucumber Quinoa Tabouli Salad!
Cook up a small pot of quinoa in water per package directions or feel free to use this photo tutorial to get you started! This should take about 13 minutes.
Once your quinoa is fluffy and ready, season with oregano, paprika, salt, and pepper to taste and allow quinoa to cool to room temperature.
Add parsley, green onion, cucumber.
Whisk together oil, vinegar, and lime juice, add to the mixture and toss to coat, evenly distributing the ingredients.
Feel free to adjust seasoning and ingredients to taste, adding more of your favorites or any of the optional extras from the ingredients above.
Cover and let stand for 15 minutes to let flavors mingle. May be enjoyed room temperature or chilled. Enjoy!
Notes
Recipe yields about 2.5-3 cups of tabbouleh.Chopped fresh mint leaves would be awesome in this! I didn't have any handy but I'm planning on growing a little pot of mint on my porch so I never run out again! YUM!Also, feel free to change up the onion, add some yummy minced garlic to the mix, and even toss in some fresh ripe tomatoes for a burst of color and flavor.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!