A Quinoa Tabbouleh recipe that's a breeze to make!
This vibrant dish is a perfect blend of fluffy quinoa, fresh parsley, crisp celery, and zesty lemon dressing. It's the ideal choice for a light and wholesome meal on a busy day.
for approximately 2 servings:
- 1 cup GoGo White Quinoa
- 2 cups water
- 2-3 celery stalks, finely chopped
- 1 red onion, finely chopped
- 1 bunch of fresh parsley, chopped
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 cup extra-virgin olive oil
- Juice of 2-3 lemons, to taste
- Cook the quinoa according to the instructions on the package.
- Remove from heat and let it cool.
- Prepare the vegetables: While the quinoa is cooling, finely chop the celery, red onion, and parsley. Place them in a large salad bowl.
- Prepare the dressing: In a small bowl, mix the olive oil, lemon juice, garlic powder (or minced garlic), salt, and pepper. Taste and adjust the seasoning to your preference.
- Assemble the tabbouleh: Once the quinoa has cooled, add it to the vegetables in the salad bowl. Pour the dressing over the top.
- Mix and adjust: Toss all the ingredients well until they are evenly distributed. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Refrigerate: Cover the salad bowl and refrigerate the Quinoa Tabbouleh for at least 30 minutes before serving. This will allow the flavors to meld.
- Serve: Serve the cold Quinoa Tabbouleh as a side dish with grilled meats, fish, or as a light vegetarian main dish. Garnish with fresh parsley leaves for an extra pop of color.