Vegetable Quinoa Tabbouleh

By: The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Vegetable Quinoa Tabbouleh
cuisine icon Cuisine
Modern
cuisine icon Course
Kids, Salad, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 3x2 inch toasted nori pieces, 6 servings, 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 icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon 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.
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