Vegan Quinoa Tabbouleh Light Lunch

A vibrant vegan Quinoa Tabbouleh in a white bowl with cherry tomatoes, cucumber, red onion, and fresh herbs, beside a glass of lemon water, all set on a minimalist table.
Vegan Quinoa Tabbouleh Light Lunch

Introduction

Today's light lunch is a delightful, refreshing vegan Quinoa Tabbouleh, perfect for a midday meal that's both nourishing and flavorful. This dish combines the nuttiness of quinoa with fresh vegetables and herbs, all dressed in a zesty lemon vinaigrette.

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed.
  2. Remove from heat and let the quinoa sit covered for 5 minutes. Fluff with a fork and allow to cool.
  3. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
  4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  5. Pour the dressing over the quinoa mixture and toss to combine.
  6. Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Enjoy this light and satisfying Quinoa Tabbouleh, a perfect example of how simple ingredients can create a wonderfully flavorful and healthy meal. Serve chilled for the best experience!

Isabella

Additional Information
NutritionfactsCalories: 200, Fat: 9g, Carbs: 27g, Protein: 6g 
Preparation Time50 minutes 
Allergy InformationPossible allergens include quinoa and lemon.