Tabbouleh Salad with Quinoa and Shredded Carrots

Tabbouleh Salad with Quinoa and Shredded Carrots
  • 2 cups water
  • 1 pinch salt
  • 1 cup quinoa
  • 1 tomato, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup minced green onion
  • 1/4 cup minced fresh mint
  • 1/4 cup minced fresh parsley
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black and red pepper blend (such as Penzey's®)


  1. 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.
  2. Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
  3. 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.

04/06/2018
Tabbouleh Salad with Quinoa and Shredded Carrots, recipe PT15M PT1H 5 455 calories

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