Name: Quinoa Tabbouleh Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10
Ingredients: 1 ½ cups uncooked quinoa (or 3 cups cooked quinoa); 1 organic cucumber, diced; ¾ cup organic diced tomatoes; ¾ cup fresh parsley, minced; 3 organic scallions, minced; 4 tbsp The Crescent Olive's Ultra-Premium olive oil; 2 tbsp The Crescent Olive's white balsamic vinegar; 2 tbsp brown rice vinegar; ¾ tsp sea salt; black pepper, to taste

AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginner

The perfect meal-prep salad, bursting with fresh-from-the garden flavor and complete protein to fuel your day. Serve with sliced avocado or kale salad!

Yields10 Servings

Prep Time25 minsCook Time25 minsTotal Time50 mins

1 ½ cups uncooked quinoa (or 3 cups cooked quinoa)

1 organic cucumber, diced

¾ cup organic diced tomatoes

¾ cup fresh parsley, minced

3 organic scallions, minced

4 tbsp The Crescent Olive's Ultra-Premium olive oil

2 tbsp The Crescent Olive's white balsamic vinegar

2 tbsp brown rice vinegar

¾ tsp sea salt

black pepper, to taste

Cook the Quinoa:

Rinse quinoa in fine mesh strainer. Add quinoa to large pot with 3 cups of water. Bring to a gentle boil, cover, and simmer for 15 minutes. Keep covered, remove from heat, and let sit for 10 minutes to absorb remaining water. Fluff with a fork and set aside until cool.

Make the dressing:

In a small glass or ceramic bowl, whisk together olive oil, vinegars, salt and pepper. Set aside.

Prepare the salad:

Combine cooled quinoa, veggies, and parsley. Mix well.
Add dressing and mix well to combine. Season with additional salt & pepper to taste.
Serve immediately or marinate in refrigerator for an even more flavorful dish!

Keeps refrigerated for 4-5 days.

Ingredients