Quinoa Tabbouleh

about the recipe

While there is nothing wrong with a straightforward classic, sometimes it is fun to mix things up. This Quinoa Tabbouleh Recipe does just that! Nutty quinoa keeps this recipe gluten-free, and spinach adds an extra punch of nutrition. This recipe is shockingly simple and never fails to satisfy.

INGREDIENTS

– 2 cups spinach – ½ cup fresh mint – ⅔ cup fresh parsley – 1 teaspoon minced garlic – ¼ cup lemon juice – 2 tablespoons gluten free tamari – ¼ cup extra virgin olive oil OR ½ tablespoon chia seeds + ¼ cup water – 2 cups cooked quinoa – 2 cups grape tomatoes halved – 1 cucumber peeled and chopped – 1 roasted red pepper chopped

– If using chia gel in place of oil, combine chia seeds and water and stir well. 

– Set aside for 10 minutes, or until a gel forms.

– Combine spinach, mint, and parsley in a food processor and pulse until chopped. 

– Add in garlic, lemon juice, soy sauce or tamari, and olive oil or chia gel and pulse a few more times until well combined.

– In a large bowl combine quinoa, grape tomatoes, cucumber and roasted red pepper. 

– Top with spinach mixture and stir until combined.

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