Tabbouleh Salad with Quinoa and Shredded Carrots
2 cups water
1 pinch salt
1 cup quinoa
½ cup shredded carrot
½ cup minced green onion
¼ cup minced fresh mint
¼ cup minced fresh parsley
5 tablespoons lemon juice
¼ cup olive oil
½ teaspoon salt
⅛ teaspoon ground black and red pepper blend (such as Penzey’s®)
Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.
There are no reviews for this recipe yet, use a form below to write your review