Quinoa Tabbouleh Salad (Gluten-Free)

Quinoa Tabbouleh Salad (Gluten-Free)
  • 1 cup water
  • 2/3 cup quinoa
  • 5 carrots, diced
  • 1/3 cup currants
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1/4 cup green onions, chopped
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon agave nectar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
  2. Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
  3. Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

05/24/2018
Quinoa Tabbouleh Salad (Gluten-Free), recipe PT15M PT1H 5 455 calories

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