This gluten-free salad gets better with time as the flavours melt together. Make it the night before a dinner or a party or to bring to an event.
It is wonderful for lunch, dinner or snacks. A super-quick salad to toss together if you have some quinoa already cooked. When making the quinoa and salad at the same time, plan for this recipe to take an extra 20 – 30 minutes.
Quinoa Tabbouleh Salad
Print RecipeIngredients
- ½ cup extra-virgin olive oil
- 4 tbsp fresh lemon juice, divided
- 1 tsp minced garlic
- 1 zucchini, trimmed, quartered lengthwise and sliced
- 2 stalks celery, thinly sliced
- 1 pint cherry tomatoes, halved
- ¾ cup chopped parsley
- 3 cups cooked quinoa, at room temperature
- ¼ cup toasted almond slivers (optional)
Instructions
To make dressing, whisk together olive oil, 3 tablespoons lemon juice and garlic in a small bowl. Season to taste with salt and pepper.
Place zucchini, celery, tomatoes, parsley and cooked quinoa in a large serving bowl and toss to combine.
Drizzle dressing over salad. Taste and add remaining lemon juice and season with salt and pepper, if desired.
Sprinkle with toasted almonds. Serve at room temperature.
Keeps well, refrigerated, up to 3 days.
Shawn's Hint: When making quinoa I like to rinse well then add an extra 3 tbsp. of quinoa for every cup. After the quinoa has cooked for a few moments then let it stand with lid on for about 30 minutes I then put the cooked quinoa into a bowl and let stand for an many hours as possible to allow some of the moisture to leave the quinoa. Sometime I will cook it in the morning and let it sit all day until I use this quinoa at prep time at dinner.
Notes
Excellent source of vitamins E and K, folate, magnesium and manganese; good source of vitamin C; source of fibre and iron.
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