30-60 min3x2 inch toasted nori pieces6 servings

Vegetable Quinoa Tabbouleh

By Carrie Forrest

6 Servings

30-60 min

Easy

Recipe Details

Course: Kid-Friendly, Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Dairy Free, Gluten Free, Vegan, Vegetarian

Yield: 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

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.

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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About the chef

Carrie Forrest

Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Forrest has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Forrest lives with her husband and two rescue cats on California’s beautiful Central Coast.

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