Vegetable Quinoa Tabbouleh

This recipe is so easy that I can practically make it in my sleep. I like to whip it up when I need something to eat on the go that doesn’t have to be reheated. The cooked quinoa is fluffy and full of chewy texture, and it goes so well with the bright flavors of fresh lemon juice and herbs.

Cuisine

Modern

Course

Kids, Salad, Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 3x2 inch toasted nori pieces, 6 servings, Carrie Forrest, chopped, chopped fresh flat-leaf parsley, chopped fresh mint, contributed, cook 20 min, cups water, dairy free, diced, easy, english cucumber, extra-virgin olive oil, gluten free, juiced, kids, lemon, medium tomatoes, modern, peeled and diced, prep 10 min, pressure cook, quinoa, rinsed, salad, scallions white and light green parts only, side dish, vegan, vegetarian

Prep Time

10 min

Cook Time

20 min

Servings

6 Servings

Ingredients

2 cups quinoa, rinsed
3 1/2 cups water
1 tbsp extra-virgin olive oil
1 lemon, juiced
1 English cucumber, peeled and diced
2 medium tomatoes, diced
4 scallions white and light green parts only, chopped
1/4 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
1/3 cup 3x2 inch toasted Nori pieces

Instructions

Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 Minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.

Notes

Meal Prep Tip: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese.
Per Serving Calories: 301; Fat: 11g; Carbohydrates: 42g; Fiber: 6g; Protein: 10g; Sodium: 11mg

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