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Minty Quinoa Tabbouleh
Appetizer / Main Dish / Side Dish / Vegetarian / Plant-based / Vegan
(158 votes, average: 3.35 out of 5)
Loading...Every bite of this refreshing – and refreshingly simple – dish is full of lemony zing and fresh veggie crunch!
Recipe from the Blue Zones Meal Planner.
Yield: 2 servings
Ingredients
3 cups cooked quinoa
1 ½ cups cherry tomatoes, quartered
1 cucumber, quartered lengthwise and chopped into small pieces
⅓ cup + 2 teaspoons fresh parsley, roughly chopped
1 lemon, halved
1 ½ cans no-salt canned cannellini beans, rinsed
1 green onion, roughly chopped
⅓ cup + 2 teaspoons fresh mint, roughly chopped
Salt & pepper to taste
Directions
- Heat the quinoa on the stove or in the microwave until warm.
- Rinse the produce. Quarter the cherry tomatoes. Quarter cucumber lengthwise and cut into small pieces. Roughly chop fresh parsley, green onion, and fresh mint (if using). Cut the lemon in half and squeeze out the juice, removing any seeds as you do so. Rinse and drain the beans.
- In a bowl, add quinoa, drained beans, cherry tomatoes, cucumber, lemon, parsley, remaining optional ingredients, and season with salt & pepper (if using).
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