Cilantro Tabbouleh with Quinoa

After visiting a local Mediterranean restaurant with some friends the other night, I’ve had tabbouleh on the brain! I created this version knowing that I wanted to replace the standard bulgur wheat with quinoa to make it protein-rich. And I love cilantro so it was a fun twist to the traditional parsley and mint. My kids enjoyed it, but thought that I made it too lemony (which is my favorite part!) so you can use less if you prefer. You can also play around with various toppings too – like black olives, avocado slices, organic corn, or fresh tomatoes.
tabboulehCilantro Tabbouleh with Quinoa

  • 2 cups cooked quinoa

  • 1 cup packed fresh, chopped cilantro

  • 1/3 cup extra virgin olive oil

  • 1/4 cup red wine vnegar

  • 2 teaspoons organic soy sauce

  • 1/4 cup chopped onion

  • Juice of 1/2 a lemon

  • 2 garlic cloves, minced

  • Ground pepper

Whisk oil, vinegar, soy sauce, lemon juice, garlic, and pepper in a medium bowl. Add in quinoa and onion and stir. Fold in the cilantro. Cover and chill for a least 30 min. Makes 4 servings.

You may also like:

Fajita Quinoa

Mediterranean Farro Salad

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  1. Spanish Quinoa Bowl | Whole to the Core Blog

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