Tabbouleh Inspired Quinoa Salad (gluten free, soy free, oil free with raw vegan option)
Ingredients
- 1 1/2 cup cooked quinoa see notes for alternatives and preparation instructions
- 1 medium onion finely chopped
- 1/4 cup fresh lemon juice
- 1 cup finely chopped fresh parsley
- 1 Tbsp finely chopped fresh mint
- 10 cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 tsp salt or to taste
Instructions
- If you do not already have quinoa prepared, please see recipe notes for preparation instructions. Allow quinoa to cool completely.
- Combine all ingredients in a large bowl and stir until well combined.
Notes
For a grain-free, raw vegan salad, simply omit the quinoa and replace it with 1 1/2 cups finely chopped cauliflower (pulse the cauliflower in a food processor or blender until it is the consistency of rice).
To prepare quinoa, combine 1/2 cup dry quinoa with 7/8 cup water or low sodium vegetable broth. I Bring to a boil. Cover and simmer for 15 minutes. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork and allow to cool.
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